Marinated Korean BBQ beef in crisp lettuce, topped with kimchi, cucumber and sesame for a quick, bold low-carb meal.
# What You’ll Need:
→ Beef & Marinade
01 - 1.10 lb ribeye or sirloin steak, thinly sliced
02 - 3 tablespoons soy sauce
03 - 2 tablespoons brown sugar
04 - 1 tablespoon sesame oil
05 - 2 cloves garlic, minced
06 - 1 tablespoon grated fresh ginger
07 - 1 tablespoon rice vinegar
08 - 2 teaspoons gochujang (Korean chili paste; optional for heat)
09 - 1 tablespoon toasted sesame seeds
10 - 2 spring onions (scallions), thinly sliced
11 - Freshly ground black pepper, to taste
→ Wraps
12 - 1 head butter lettuce or romaine, leaves separated and washed
13 - 1 cup kimchi, chopped
14 - 1 small cucumber, julienned
15 - 1 carrot, julienned
16 - 2 tablespoons fresh cilantro leaves (optional)
→ Garnish
17 - Extra toasted sesame seeds, for sprinkling
18 - Sliced green onions (scallions), for garnish
19 - Lime wedges (optional)
# How To Make It:
01 - In a mixing bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, gochujang, toasted sesame seeds, sliced spring onions and a few grinds of black pepper. Add the thinly sliced beef and use your hands to massage the marinade into the meat so each piece is well coated. Cover and refrigerate for at least 20 minutes, up to 2 hours for deeper flavor.
02 - Heat a grill pan or large skillet over high heat until very hot. Working in batches to avoid crowding, sear the marinated beef for 1–2 minutes per side until caramelized and just cooked through. Transfer to a plate and let rest briefly.
03 - While the beef rests, arrange washed lettuce leaves on a platter. Chop the kimchi and julienne the cucumber and carrot. If using cilantro, pick the leaves. Keep garnishes—extra sesame seeds, sliced green onions and lime wedges—within reach for assembly.
04 - Place a few slices of cooked beef in the center of a lettuce leaf, top with a spoonful of chopped kimchi, a few julienned cucumber and carrot strips and a sprinkle of cilantro if desired. Repeat to assemble remaining wraps.
05 - Scatter extra toasted sesame seeds and sliced green onions over the filled leaves and serve with lime wedges on the side. Fold each leaf around the fillings and eat immediately for best texture.
