Bulgogi Steak Lettuce Wraps
with Pickled Carrots, Scallion Rice & Creamy Chili Sauce
The star of our spin on Korean BBQ is juicy sirloin steak sizzled to savory-sweet perfection in bulgogi sauce (one of our favorite ways to pack in that umami-rich sesame-soy flavor we love so much) and sprinkled with crisp, nutty sesame seeds. You’ll serve it in crisp lettuce cups along with fluffy rice, quick-pickled carrots, and tangy chili sauce-spiked mayonnaise that adds just the right amount of heat for the perfect choose-your-own-adventure of a meal. Best of all, this dish was made for sharing—make your lettuce wraps just the way you like ‘em (it’s all about customization!).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Baby Lettuce
1 unit
Microwavable Rice
4 ounce
Shredded Carrots
5 teaspoon
Rice Wine Vinegar
1 ounce
Sweet Thai Chili Sauce
2 ounce
Bulgogi Sauce
(Contains: Sesame, Soy, Wheat)
10 ounce
Ranch Steak
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Scallions
Not included in your delivery
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim scallions; cut whites into 1-inch pieces and thinly slice greens. Trim root end from lettuce; separate leaves.
In a small microwave-safe bowl, combine carrots, vinegar, 1 tsp water, 1 tsp sugar, a big pinch of salt, and pepper (for 4 servings, use a medium bowl, 2 tsp water, and 2 tsp sugar). Cover with plastic wrap; microwave for 30 seconds. Set aside to pickle, stirring occasionally.
Pat steak* dry with paper towels; thinly slice crosswise into strips. Season all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak and scallion whites; cook, stirring occasionally, until scallions are charred and steak is cooked to desired doneness, 3-6 minutes.
In the last minute of cooking, stir in half the bulgogi sauce (all for 4 servings). Cook until slightly thickened.
Meanwhile, massage rice in package to break up grains; partially open package.
Add a drizzle of oil to package; microwave until rice is warmed through, 90 seconds. TIP: Microwave times may vary. Be careful when handling and opening the pouch.
In a second small bowl, combine chili sauce and mayonnaise. Taste and season with salt and pepper if desired.
Fan lettuce leaves out on a plate or board. Place rice, steak, pickled carrots (draining first), and creamy chili sauce in separate serving bowls. Sprinkle steak with sesame seeds and garnish rice with scallion greens. Serve family style.
