Seared Korean Beef Bulgogi Lettuce Wraps

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Sweet and savory marinated beef seared to perfection, served in crisp lettuce leaves with a hint of garlic and sesame for a fresh and satisfying wrap. This Korean recipe, ready in about 47 minutes, pairs thinly sliced beef ribeye, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb thinly sliced beef ribeye
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 4 garlic cloves, minced
• 2 tbsp sesame oil
• 1/2 tsp black pepper
• 2 stalks green onions, chopped
• 8 romaine lettuce leaves
• 1 tbsp toasted sesame seeds
• 2 tbsp grated pear or apple (optional)

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a mixing bowl, combine 3 tablespoons soy sauce, 2 tablespoons brown sugar, 4 minced garlic cloves, 2 tablespoons sesame oil, 1/2 teaspoon black pepper, and 2 chopped green onions. Add 1 pound thinly sliced beef ribeye and 2 tablespoons grated pear or apple if using. Toss to coat evenly and marinate for at least 30 minutes.
2. Step 2: Heat a large skillet over high heat until very hot. Add the marinated beef in a single layer and sear for 2-3 minutes without stirring until edges begin to caramelize, then stir and cook an additional 2 minutes until cooked through.
3. Step 3: Spoon the cooked beef into 8 crisp romaine lettuce leaves, sprinkle with 1 tablespoon toasted sesame seeds, and serve immediately as wraps for a fresh and flavorful bite.