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Beef bulgogi wraps

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Beef bulgogi wraps

Photo, Ashley Capp. Food styling, Ashley Denton. Prop styling, Madeleine Johari.

Chatelaine Triple Tested

A little lighter than the traditional Korean bulgogi-centred meal, these lettuce cups are the perfect vehicle for a tasty beef and rice filling.

Ingredients

  • 1/4 cup soy sauce, low-sodium

  • 3 garlic cloves, minced

  • 4 tsp sesame oil, divided

  • 1/2 tsp hot pepper flakes

  • 1 tbsp brown sugar, packed

  • 400 g beef sirloin, thinly sliced

  • 1 cup rice, jasmine

  • 1 small onion, thinly sliced

  • 3 green onions, thinly sliced

  • 2 tbsp sesame seeds, toasted

  • 1 head lettuce, Bibb, leaves separated


Instructions

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.


Nutrition (per serving)

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

Kitchen Tip

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

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