Beef bulgogi lettuce cups with chili crisp mayo, blueberry and honey parfait :3

Bulgogi Lettuce Cups (Serves 2)

Ingredients

For the Beef Marinade

• ½ lb shaved steak
• 3 tbsp soy sauce
• 1 tbsp honey or brown sugar
• 1 tbsp sesame oil
• one squeeze minced garlic cloves (I use a pre-minced tube)
• one squeeze minced ginger (same deal)
• 1 tbsp lime juice

For the Quick Slaw

• 1 cup chopped butter lettuce hearts (the small, pale inner leaves)
• 1 tsp shoyu
• 1 tsp lime juice
• ½ tsp sesame oil
• Pinch chili flakes or black pepper

For the Spicy Shoyu Mayo

• 2 tbsp mayo
• 1 tsp shoyu
• ½–1 tsp chili crisp
• 1 tsp lime juice

For Assembly

• Outer butter lettuce leaves, washed & dried (8–10 leaves)
• Extra sesame seeds for garnish

Steps

1. Marinate Beef
• Whisk marinade ingredients. Toss with shaved steak.
• Rest 20 minutes at room temp (or up to 2 hrs in the fridge).

2. Make Spicy Shoyu Mayo
• Stir mayo + shoyu + chili + lime until smooth.
• Taste and adjust spice level. Chill until serving.

3. Prep Quick Slaw
• Chop the lettuce hearts. Toss with shoyu, lime, sesame oil, chili flakes.
• Set aside to keep crisp.

4. Cook Beef
• Heat skillet on high until smoking.
• Add a slick of neutral oil.
• Sear marinated beef in 2 batches, 1–2 min each, letting edges caramelize.
• Splash any leftover marinade into the pan at the end, reduce into a glossy glaze.
• Fold in the quick slaw off heat for crunch and freshness.

5. Assemble Cups
• Lay out whole butter lettuce leaves.
• Spoon in beef + slaw mixture.
• Drizzle with spicy shoyu mayo.
• Sprinkle sesame seeds/chili flakes.