Korean Beef Bulgogi Lettuce Wraps

In a medium bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and 1/4 cup sliced green onions. Whisk until the sugar is dissolved.

Add the thinly sliced beef sirloin to the marinade, ensuring all pieces are coated. Let it marinate for at least 10 minutes at room temperature, or up to 30 minutes in the refrigerator.

Heat a large skillet or wok over medium-high heat. Once hot, add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan.

Cook the beef for 2-3 minutes per side, or until browned and cooked through. The beef cooks quickly due to its thinness.

Remove the cooked beef from the skillet and set aside. Repeat with any remaining beef.

Arrange the butter lettuce leaves on a serving platter. Spoon the cooked bulgogi beef into the lettuce cups.

Garnish with additional sliced green onions and serve immediately.