Bulgogi Beef with Papaya

(2018 Pairings Recipe) Tasty Korean-style beef with a spicy papaya salad.

Total Time:
4 hours

Servings:
12

Ingredients

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.