* Ribeye Beef Bulgogi
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Organic Living Butter Lettuce, ea._THUMBNAIL
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Ribeye Beef Bulgogi

  •    1.5lb Ribeye, trimmed of excess fat
  •    1/4 C Soy Sauce
  •    1 Tbsp toasted sesame oil
  •    Dash of red pepper flakes (more if desired)
  •    2 Tbsp brown sugar
  •    6 garlic cloves, minced
  •    1 Tbsp grated fresh ginger
  •    3 medium red onions cut into 1in wedges
  •    3 bell peppers, sliced into quarter inch strips
  •    4 tsp grapeseed oil
  •    1 butter lettuce, separated into leaves

Freeze the beef for 20 minutes and transfer to a clean work surface.

Slice diagonally into 1/8 in. strips.

In a small bowl, whisk the soy, sesame oil, pepper flakes, brown sugar, garlic and ginger.

Place the onions and peppers in a bowl and toss with 1/2 the marinade.  Toss the steak with the remaining marinade and let stand for 15 minutes.

Heat 2 tsp grapeseed oil in a large skillet over medium heat.  Add the onions and peppers.  Cook until softened.  Transfer to a plate, and wipe skillet with a paper towel.

Heat remaining 2 tsp of oil over high heat.  Cook half the meat, turning often, until browned.  Transfer to plate, and cook the remaining half.  Return the first batch and any juices to the pan; add the onions and peppers.

Cook, tossing, until heated through.  to serve, roll up the beef mixture in lettuce leaves, or (if desired) serve over rice.

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