Bulgogi Beef with Papaya
(2018 Pairings Recipe) Tasty Korean-style beef with a spicy papaya salad.
1 lb. flank steak trimmed sliced 18 thin
1 cup DOLE Chef-Ready Cuts Mango Cubes, pureed
⅓ cup gochujang paste
½ cup soy sauce
2 tablespoons sesame oil
¼ cup garlic minced
¼ cup scallions minced
1 tablespoon black pepper fine ground
3 tablespoons mirin cooking wine
⅓ cup sambal
2 cups frozen DOLE Papaya Chunks partially thawed
1 head butter lettuce washed trimmed leaves peeled
1 cup roasted peanuts chopped
- Trim and slice flank steak. Set aside in a non-reactive mixing bowl or plastic container.
- 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.
- Whisk together mirin and sambal in a medium-sized mixing bowl. Add papaya and toss. Refrigerate covered for a minimum of 1 hour to marinate.
- 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.
Top with toasted peanuts and serve immediately.
TIP: For a different flavor, substitute DOLE Chef-Ready Cuts Mango Cubes for the Red Papaya.