Beef bulgogi wraps



1/4 cup
soy sauce, low-sodium
garlic cloves, minced
4 tsp
sesame oil, divided
1 tbsp
brown sugar, packed
400 g
beef sirloin, thinly sliced
1 cup
rice, jasmine
small onion, thinly sliced
green onions, thinly sliced
2 tbsp
sesame seeds, toasted
1 head
lettuce, Bibb, leaves separated


1. Whisk soy sauce with garlic, 1 tbsp sesame oil, sugar and pepper flakes in a medium bowl. Add beef and stir until well coated. Let stand for 25 min. Meanwhile, cook rice in a small saucepan following package directions. Let stand for 10 min, then fluff with a fork.

2. Heat a large frying pan, preferably non-stick, over medium-high. Add remaining sesame oil, then onion. Cook until almost softened, 2 to 3 min. Add beef mixture and cook until no pink remains, about 5 min. Stir in green onions and sesame seeds. Transfer beef bulgogi to a platter.

3. To assemble, scoop some rice and bulgogi onto each lettuce leaf. Wrap and eat like a taco.

Kitchen Tip

You can use any kind of lettuce with cup-shaped leaves, such as iceberg or Boston.


Calories 393, Protein 27 g, Carbohydrates 34 g, Fat 16 g, Fibre 2 g, Sodium 599 mg. Excellent source of Vitamin B12
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