Korean Beef Lettuce Wraps

In lieu of lettuce, feel free to use squares of toasted seaweed.

Serves: 4Hands-on: 25 minutesTotal: 1 hour 35 minutesDifficulty: Easy


Serves: 4

Ingredients

  • 2 Tbsp. orange juice
  • 2 Tbsp. soy sauce
  • 1 Tbsp. honey
  • 1 Tbsp. brown sugar
  • 1 Tbsp. rice wine or sherry
  • 1 Tbsp. sesame oil
  • ¼ tsp. ground black pepper
  • ½ medium Asian pear, finely grated
  • 1 scallion, sliced
  • 1 tsp. toasted sesame seeds
  • ½ lb. rib eye steak, thinly sliced
  • 2 Tbsp. gochujang paste
  • 2 Tbsp. soy sauce
  • 1 tsp. sesame oil
  • ½ Tbsp. honey
  • ½ Tbsp. rice wine vinegar
  • 2 Tbsp. vegetable oil
  • 8 Bibb lettuce leaves
  • 1 cup julienned cucumbers
  • 1 cup julienned carrots
  • 1 cup enoki mushrooms
  • 1 cup sprouts

Directions

  • Marinate the steak: In a large bowl, whisk together the marinade ingredients. Add the steak, and refrigerate for 1 hour.
  • Make the wraps: In another bowl, whisk together gochujang paste, soy sauce, sesame oil, honey, and rice wine vinegar. Refrigerate until you’re ready to serve.
  • Heat a wok over medium-high heat and add vegetable oil. Once oil is hot, add beef and stir-fry for 3–4 minutes until browned. Transfer the beef to a plate.
  • To assemble the wraps, take 1 lettuce leaf and place a few pieces of the beef on it. Top with cucumbers, carrots, mushrooms, and sprouts and drizzle on some of the prepared dipping sauce.