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Korean Skillet Beef Lettuce Wraps

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“This is a popular Korean dish that is meant to be eaten with your fingers. Partially freeze the beef to make slicing thinly easier (to make it really simple, get your butcher to slice for you!) make certain to squeeze out any moisture in the beef before starting this recipe. These are delicious and simple to make!”

Ingredients Nutrition

  • 12 cup soy sauce
  • 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 tablespoons toasted sesame seeds
  • 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)
  • cooked white rice


  1. 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.
  2. Add in the steak and toss to coat; marinade 20 minutes at room temperature.
  3. 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).
  4. Transfer to a platter and sprinkle with green onions and remaining 2 tablespoons sesame seeds.
  5. Serve the lettuce leaves on the side and roll the beef in the leaves.
  6. Serve with cooked rice.

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