Beef Bulgogi

Directions

1. 1
   Freeze the beef for 20 minutes; transfer to a clean work surface.
2. 2
   Slice diagonally (across the grain) into 1/8-inch-thick strips.
3. 3
   In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, garlic, and ginger.
4. 4
   Place the onions and peppers in a small bowl; toss with half the soy marinade.
5. 5
   Toss the steak in the remaining marinade; let stand for 15 minutes.
6. 6
   Heat 2 teaspoons of the vegetable oil in a large nonstick skillet over medium-high heat.
7. 7
   Add the onions and peppers; cook until softened, about 5 minutes.
8. 8
   Transfer to a plate.
9. 9
   Wipe the skillet clean with a paper towel.
10. 10
    Heat the remaining 2 teaspoons vegetable oil over high heat.
11. 11
    Cook half the meat, turning often, until browned, about 2 minutes.
12. 12
    Transfer to a plate.
13. 13
    Cook the remaining meat.
14. 14
    Return the first batch and any accumulated juices to the pan; add the onion mixture.
15. 15
    Cook, tossing, until heated through, about 1 minute.
16. 16
    To serve, roll up the beef mixture in lettuce leaves.