Description
These Korean Beef Lettuce Wraps are made with pre-cooked beef, coated in a tantalizing Korean bulgogi sauce nestled in crisp lettuce leaves.
Ingredients
Scale
- 2 sous vide beef cheeks or other leftover steak (about 1 to 1.5 pounds), sliced
For the Korean Beef Bulgogi Sauce:Â
- 1/4 cup low-sodium soy sauce or tamari
- 2 tablespoons Gochujang Korean chili paste
- 2 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 1 teaspoon ginger, grated
- 3 cloves garlic, minced
- 1 teaspoon red chili pepper flakes
- 1 bird’s eye chili, slivered (optional)
For serving:Â
- Large lettuce leaves
- Tomatoes, sliced
- Radishes, thinly sliced
- Green onions, chopped
- Fresh mint leaves
- Fresh cilantro leaves
Instructions
- Make the Korean beef sauce: Combine low-sodium soy sauce or tamari, Korean chili paste, rice wine vinegar, sesame oil, honey, ginger, garlic, red chili pepper flakes, and fresh chili (if used) in a bowl. Whisk together until the ingredients are well combined.Â
- Assemble the Korean beef lettuce wraps: In one large lettuce leaf, add 2-3 slices of sous vide beef cheeks, 2 slices of tomatoes, and 2-3 slices of radishes. Add a couple of spoonfuls of the Korean beef sauce and garnish with green onions, mint, and cilantro. Wrap it up and enjoy! Repeat the same steps to make more.Â
Notes
Nutrition facts are calculated upon 4 servings as a main with 4 wraps per serving.Â
Nutrition
- Serving Size: 1
- Calories: 376
- Sugar: 9.3g
- Sodium: 640.6mg
- Fat: 17.9g
- Saturated Fat: 3.9g
- Trans Fat: 0.6g
- Carbohydrates: 17.9g
- Fiber: 5.8g
- Protein: 39.4g
- Cholesterol: 125.8mg