Beef Bulgogi Wraps are easy to make and come together quickly. Soy, mirin, sesame oil, garlic marinade for the steak which is seared quickly in a pan, (or cook it on the barbie), served alongside crisp, cold veggies and a spicy creamy sauce all rolled up in a tortilla (or other flat bread of your choice). It’s a wonderful combination of the salty, slightly sweet, crunchy, creamy and all the feels.
Bulgogi, for those of you who aren’t familiar is Korean barbecued beef. Strips of marinated meat cooked on a hot plate or grill.
While the beef is marinating in the garlicky soy sauce, prepare the veggies and the spicy mayonnaise. If you don’t have the gochujang specified in the sauce ingredients, use sriracha sauce or you can omit it. Make sure to have everything prepped before you start to cook. You can easily double this for more of a crowd, and have the prepared beef, sauce and veggies on plates & in bowls for people to make their own if that’s what you’re going for. What looks like a laundry list of ingredients comes together quickly.
Beef bulgogi is usually served with rice. And honestly, that is my favorite way to enjoy it; with the veggies cut a bit differently and a squeeze or drizzle of the creamy dressing over the top of it all. So good!! The wraps are nice because they’re hand-held, but aren’t good for a make-ahead lunch unless you want to assemble them just before eating. So many choices. Here are a couple more Asian-inspired beef recipes: Hoisin Beef Noodles, Hoisin Beef, Snow Pea & Waterchestnut Stir-Fry. Slow Cooked Miso Beef with Noodles.
BEEF BULGOGI WRAPS
Ingredients
FOR THE BEEF
- 2 Tbsp soy sauce
- 2 Tbsp mirin
- 2 Tbsp oyster sauce
- 1 tsp toasted sesame oil
- 1 tsp sugar or sweetener of your choice
- 1 tsp cracked pepper
- 4 garlic cloves, minced
- 1 lb New York strip steak, thinly sliced across the grain
- 1 Tbsp avocado oil or other neutral-flavored oil
FOR THE SAUCE
- 3 Tbsp mayonnaise of your choice
- 2 tsp gochujang or sriracha sauce
- 1 Tbsp lemon juice
- Pinch of sugar
FOR THE WRAPS
- 4 to 5 large tortilla
- 1 1/2 cup grated carrot
- 3 to 4 Persian cucumbers, sliced lengthways
- 6 green onions scallions, trimmed & cut lengthways into thin strips
- Shredded iceberg lettuce, optional
Instructions
For the beef:
- Combine all the ingredients, except the avocado oil, in a medium bowl ensuring the steak is thoroughly coated. Cover and refrigerate for 30 minutes or overnight if time permits.
- Heat the avocado oil in a large frying pan over medium-high heat. Remove the beef from the marinade (discard any leftover marinade if there is any) and cook in two batches for 2 to 3 minutes, turning the beef, until cooked to your liking.
To make the sauce:
- Combine all the ingredients in a small bowl. Cover and keep refrigerated until ready to use.
For the wraps:
- To assemble the wraps, place a tortilla on a cutting board, spread with the sauce and then arrange beef and the veggies down the center of the wrap leaving a 1-inch (2.5cm) gap at the bottom. Fold the bottom over part of the filling and roll up the wrap to enclose the filling ingredients. Wrap in some waxed or parchment paper. Cut in half to serve if desired.