Korean Beef Lettuce Wraps

Prep
20 mins

Cooking
5 mins

Serves 6

Korean Gochujang

Ingredients

Serves: 6

Florette Korean Slaw

175g beef steak, cut into thin strips

Salt and pepper to season

1 tbsp oil

2 garlic cloves, crushed

1 red pepper, deseeded and thinly sliced

2 Baby Gem lettuces, washed

Thumb sized piece of fresh root ginger, grated

1 tbsp sesame seeds

For the Gochujang sauce:

3 tablespoons gochujang paste

2 tablespoons soy sauce

1 tablespoon maple syrup

1/2 teaspoon toasted sesame oil

To make the Gochujang sauce, whisk together all the sauce ingredients in a small bowl until combined and put to one side.
Season the beef steak. Heat the oil in a large frying pan or wok over a high heat. Add the steak, garlic and pepper. Fry for 4-5 minutes, stirring occasionally, until the steak is browned and tender. Once cooked, remove from the heat and stir in half of the Gochujang sauce.
Separate the leaves from the lettuce and arrange on a plate. Portion a spoonful of the steak mix into each lettuce cup then top with Florette Korean slaw. Sprinkle with ginger and sesame seeds. Finally add an extra drizzle of the remaining sauce. Serve and enjoy.

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