Korean BBQ Beef Lettuce Wraps

• Beef Sirloin(500 g)
• Gochujang paste(2 tbsp)
• Soy sauce(3 tbsp)
• Honey(1 tbsp)
• Sesame oil(1 tbsp)
• Rice Vinegar(2 tbsp)
• Garlic(2 cloves)
• Ginger(1 tbsp)
• Rapeseed Oil(1 tbsp)
• Jasmine Rice(200 g)
• Lettuce(1)
• Cucumber(1)
• Carrot(1)
• White sugar(1 tsp)
• Sesame seeds(2 tsp)
• Green Onions(3)

Method

1. 1

   Thinly slice the {Beef steak}. In a bowl, mix {Gochujang paste}, {Soy sauce}, {Honey}, {Sesame oil}, {Rice Vinegar}, grated {Garlic}, and grated {Ginger}. Toss with the beef until well coated.

   ~6 min

2. 2

   Rinse the {Jasmine Rice}. Add it to a saucepan with 400ml water, bring to a boil, then cover and cook on low for 12 minutes.

   ~12 min

3. 3

   While the rice cooks, separate the {Lettuce} leaves. Julienne the {Cucumber} and {Carrot}, then toss with {Rice Vinegar}, {Sesame oil}, and {White sugar}. Thinly slice the {Scallions}.

   ~6 min

4. 4

   Heat the {Vegetable oil} in a large frying pan over high heat. Add the marinated beef and cook, stirring often, for 5 minutes until lightly caramelized and cooked through.

   ~5 min

5. 5

   Rest the rice, covered, for 1 minute, then fluff. Spoon rice, beef, and slaw into the lettuce leaves and finish with {Sesame seeds} and {Scallions}.

   ~1 min