Beef Bulgogi

• 1 1/2 pounds rib-eye steak, trimmed of excess fat
• 1/4 cup soy sauce
• 1 tablespoon hot chile sesame oil (see note below)
• 2 tablespoons dark brown sugar
• 6 garlic cloves, minced
• 1 tablespoon finely grated peeled fresh ginger
• 2 medium red onions, halved and cut lengthwise into 1-inch wedges
• 1 green bell pepper, seeds and ribs removed, sliced into 1/2-inch strips
• 4 teaspoons vegetable oil
• 1 small head Boston lettuce, separated into leaves

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

soy sauce, hot chile sesame oil, brown sugar, garlic, ginger, red onions, green bell pepper, vegetable oil, boston lettuce

Taken from www.epicurious.com/recipes/food/views/beef-bulgogi-383287 (may not work)