Beef bulgogi wraps

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Beef bulgogi wraps

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

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

Kitchen Tip

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