Marinated Korean BBQ beef in butter lettuce with kimchi, cucumber, carrot and sesame for bright, low-carb wraps.
# Ingredient List:
→ Beef & Marinade
01 - 500 g ribeye or sirloin steak, thinly sliced
02 - 45 ml soy sauce
03 - 25 g brown sugar
04 - 15 ml sesame oil
05 - 2 cloves garlic, minced
06 - 15 g grated fresh ginger
07 - 15 ml rice vinegar
08 - 10 ml gochujang (Korean chili paste; optional)
09 - 9 g toasted sesame seeds
10 - 2 spring onions (scallions), finely sliced
11 - Freshly ground black pepper, to taste
→ Wraps
12 - 1 head butter lettuce or romaine, leaves separated and washed
13 - 240 g kimchi, chopped
14 - 1 small cucumber, julienned (about 150 g)
15 - 1 carrot, julienned (about 70 g)
16 - 8 g fresh cilantro leaves (optional)
→ Garnish
17 - Extra toasted sesame seeds, to taste
18 - Sliced green onions, for garnish
19 - Lime wedges, to serve (optional)
# Steps:
01 - Combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, gochujang (if using), toasted sesame seeds, sliced spring onions and a grind of black pepper in a mixing bowl. Add the thinly sliced beef and rub the marinade into the meat so each slice is evenly coated. Cover and refrigerate for at least 20 minutes or up to 2 hours for greater depth of flavor.
02 - Heat a grill pan or large heavy skillet over high heat until very hot and lightly smoking; this ensures rapid caramelization. If desired, brush the pan with a little neutral oil to prevent sticking.
03 - Working in a single layer and in batches to avoid overcrowding, sear the marinated beef for 1–2 minutes per side until browned and just cooked through. Transfer cooked slices to a warm plate and let rest briefly while you finish the rest of the meat.
04 - Lay out lettuce leaves on a platter. Place several slices of cooked beef in each leaf and top with chopped kimchi, julienned cucumber and carrot, and cilantro if using.
05 - Sprinkle extra toasted sesame seeds and sliced green onions over the assembled wraps. Serve immediately with lime wedges on the side and fold the lettuce around the fillings to eat while warm.
