BEEF BULGOGI WRAPS

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Also known as Korean barbecued beef, these wraps are delicious for dinner or a portable lunch. 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.

Prep Time15

Cook Time7

Total Time22

Course: Lunch

Cuisine: Asian

Servings:

Calories: 524kcal

Author: Lovoni

Ingredients

US Customary - Metric

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.

Nutrition