Bulgogi Beef Lettuce Wraps

At the heart of these Bulgogi Beef Lettuce Wraps lies the flavorful marinade that infuses the flank steak with its signature taste. The marinade combines tamari, a gluten-free soy sauce alternative, with coconut sugar for a touch of sweetness. Green onions and minced garlic add layers of aromatic allure, while sesame seeds and toasted sesame oil contribute a nutty richness. A dash of black pepper adds a hint of spice, harmonizing the flavors and complementing the succulent beef.

INGREDIENTS:

2 lbs. (900g) flank steak

½ cup (120ml) tamari

5 tbsp. coconut sugar

6 green onions, sliced

4 tbsp. minced garlic

4 tbsp. sesame seeds

4 tbsp. toasted sesame oil

1 tsp. black pepper

1 head green leafy lettuce

2 cups (320g) cooked jasmine rice

1 cucumber, cut into matchsticks

1 carrot, cut into matchsticks

1 red onion, thinly sliced

4 tbsp. gochujang (Korean chili paste)

DIRECTIONS:

Slice the steak into thin strips. You can slightly freeze it first to make it easier to cut.

 In a small mixing bowl, add the tamari, coconut sugar, green onions, minced garlic, sesame seeds, toasted sesame oil and black pepper. Mix well to combine.

 Place the sliced beef in a container and pour over the marinade, mix to combine and cover with a lid. Place into the refrigerator for at least 1 hour, but ideally overnight to intensify the flavor.

 When ready to cook, heat a large skillet over a medium/high heat and cook the beef, along with the marinade, for 6-7 minutes, until cooked through.

To assemble the wraps, lay out a leaf of lettuce, top with the cooked rice, beef, cucumber, carrot, and red onion. Drizzle over the gochujang chili sauce and serve.

Serves 6 as an appetizer