Korean Beef Bulgogi Wraps

Ingredients

• Tortillas (4 large)
• Lettuce leaves (4 large leaves (butter or romaine recommended))
• Cucumber (1, julienned)
• Carrots (1 large, julienned)
• Green onions (2, sliced)
• Ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Brown sugar (2 tablespoons)
• Sesame oil (2 tablespoons)
• Soy sauce (1/4 cup)
• Beef sirloin (1 pound, thinly sliced)

Instructions

1. In a mixing bowl, whisk together soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and sliced green onions until well combined.
2. Add the thinly sliced beef sirloin to the marinade, ensuring all pieces are well coated. Cover and let it marinate for at least 30 minutes, or for enhanced flavor, marinate overnight in the refrigerator.
3. Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated beef in a single layer and cook for 2-3 minutes per side, or until the beef is browned and cooked to your desired doneness.
4. Remove the beef from the skillet and let it rest for a few moments. This allows the juices to redistribute.
5. In the same skillet, briefly warm the tortillas for about 10-15 seconds on each side until pliable. Alternatively, you can microwave them for about 15 seconds.
6. To assemble the wraps, place a large lettuce leaf on each warmed tortilla. Top with a few slices of cooked beef, julienned carrots, and sliced cucumber.
7. Drizzle with any remaining marinade (boiled for safety) or your favorite sauce, such as gochujang or sriracha for a bit of heat.
8. Fold in the sides of the tortilla over the filling and roll it up tightly from the bottom.
9. Serve the Korean beef bulgogi wraps immediately, garnished with additional green onions or sesame seeds if desired.