Korean Bulgogi Lettuce Wraps
Serving Size: 10 servings
These tasty bundles of marinated beef and rice are the perfect combination of sweet, salty, and spicy. Pair with Asian Slaw for a complete meal.
Recipe by:
Cook Times
Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Saucepan, Saute pan, Sharp Knives, Skillet, Tongs, Top StoveIngredients
- 2 cup medium grain white rice
- 2 pound ribeye steak
- 1 tablespoon avocado oil
For the marinade:
- 5 tablespoon soy sauce or gluten free soy sauce
- 2 tablespoon brown sugar packed
- 2 tablespoon green onion finely sliced
- 4 clove garlic minced
- 1 tablespoon sesame seeds
- 2 tablespoon sesame oil
- ½ teaspoon freshly ground black pepper
Options for serving
- 3 head red-tipped leaf lettuce or bib lettuce, washed and separated into individual leaves
- carrot grated
- radish thinly sliced or julienned
- green onion thinly sliced
- serrano pepper sliced
- kimchi
- Sriracha sauce
- 1/2 teaspoon sesame seeds
- fine herbs such as mint, basil, cilantro, and/or shiso leaves
Instructions
- Cook rice according to package directions.
- Thinly slice beef and place in a medium bowl.
- In a small bowl whisk together the marinade ingredients and pour over beef. Allow to marinate 10 minutes.
- Heat a grill pan or large saute pan over medium-high heat.
- Add oil and cook meat slices to desired doneness.
- To assemble beef lettuce wraps, place 2 heaping tablespoons rice in middle of one lettuce leaf. Add a few meat slices and top with Sriracha sauce if desired.
Reheating Instructions
Heat beef and rice, covered in microwave on medium power until warm.
Nutrition
Calories: 350kcal | Carbohydrates: 35g | Protein: 19g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 564mg | Potassium: 426mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6967IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 3mg