Bulgogi Beef with Julienne Red Papaya

Tasty Korean-style beef with a spicy papaya salad.

Photo of Bulgogi Beef with Julienne Red Papaya

INGREDIENTS:

1 lb. flank steak, trimmed, sliced 1/8” thin
1 cup DOLE® Chef-Ready Frozen Mango Puree, thawed
1/3 cup gochujang paste
1/2 cup soy sauce
2 tablespoons sesame oil
1/4 cup garlic, minced
1/4 cup scallions, minced
1 tablespoon black pepper, fine ground
3 tablespoons mirin cooking wine
1/3 cup sambal
2 cups frozen DOLE Red Papaya, julienned
1 cup roasted peanuts, chopped
1 head butter lettuce, washed, trimmed, leaves peeled

DIRECTIONS:

  1. Trim and slice flank steak. Set aside in a non-reactive mixing bowl or plastic container.
  2. Whisk together mango puree, gochujang paste, soy sauce, sesame oil, minced garlic, minced scallions, and black pepper in a small mixing bowl. Pour over sliced beef and toss to fully-coat and marinate. Cover with plastic wrap and refrigerate for a minimum of 4 hours to properly marinate.
  3. Whisk together mirin and sambal in a medium-sized mixing bowl. Add julienned red papaya and toss. Refrigerate covered for a minimum of 1 hour to marinate. 
  4. Preheat grill on highest setting. Remove sliced flank steak from marinade and place on grill for 1 min a side. Place 1-1/2 oz.  of cooked steak in a butter lettuce leaf and top with 1/2 oz. of marinated papaya salad.
  5. Top with toasted peanuts and serve immediately.
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