Korean Skillet Beef Lettuce Wraps

READY IN: 35mins


  • 12
  • 2
    tablespoons sugar
  • 1
    tablespoon sesame oil
  • 1
    tablespoon Asian chili sauce (optional or to taste,add in for extra heat, or use 1 teaspoon dryed chili peppers)
  • 7
    green onions, finely chopped
  • 2
    tablespoons minced fresh garlic
  • 2
    tablespoons minced fresh ginger
  • 6
  • 2
    lbs flank steaks (cut across the grain into very thin slices, no more than 1/8-inch thick)
  • 2
    tablespoons vegetable oil
  • chopped green onion, for sprinkling
  • 1
    large lettuce leaf (or use any soft lettuce leaves such as butter lettuce)


  • In a bowl stir together soy sauce, sugar, sesame oil, green onions, garlic, ginger and 4 tablespoons sesame seeds; mix until the sugar is dissolved.
  • Add in the steak and toss to coat; marinade 20 minutes at room temperature.
  • Heat oil in a large skillet over high heat until JUST smoking, then add in the steak slices in one layer, saute the slices turning occasionally until browned and cooked through (this should take about 5 minutes, you will most likely have to cook the beef in batches, depending on how large your skillet is).
  • Transfer to a platter and sprinkle with green onions and remaining 2 tablespoons sesame seeds.
  • Serve the lettuce leaves on the side and roll the beef in the leaves.
  • Serve with cooked rice.