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Ginger Marinated Steak Wraps

Ginger Marinated Steak Wraps

with Pickled Cucumber, Carrot, and Jasmine Rice

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Bo saam — the inspiration behind this dish — is a Korean DIY meal composed of slow-cooked pork shoulder, a medley of accoutrements, and lettuce cups to hold it all together. It’s the perfect meal for a crowd! Our ginger and garlic rubbed- steak makes for a welcome twist on the original.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

12 ounce

Sirloin Steak

1 thumb


2 clove


1 unit


1 unit

White Wine Vinegar

1 head

Boston Lettuce

1 unit


½ cup


½ ounce


1 tablespoon


1 teaspoon

Thai Seasoning Blend

Not included in your delivery

1.5 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories670 kcal
Energy (kJ)2803 kJ
Fat32 g
Saturated Fat0 g
Carbohydrate53 g
Sugar0 g
Dietary Fiber3 g
Protein42 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Bring 1 cup water, a pinch of salt, and the Thai seasoning to a boil in a small pot. Once boiling, add the rice to the pot, cover, and simmer for 15 minutes, until tender.


Meanwhile, peel and cut the cucumber and carrot into ¼-inch by 3-inch matchsticks. Toss the cucumber in a small bowl with the white wine vinegar and a pinch of salt.


Peel the ginger. Grate the garlic and ginger into a paste. Rub the steak with the ginger, garlic, 1 tablespoon olive oil, and a large pinch of salt and pepper.


Heat ½ tablespoon olive oil in a large pan over medium-high heat. Add the steak to the pan and cook 4-6 minutes per side, until cooked to desired doneness. Set steak aside for 5 minutes to rest. Thinly slice steak against the grain.


Meanwhile, carefully remove each lettuce leaf from the head. Discard the core.


Assemble the plate: plate the rice, lettuce cups, steak, pickled cucumber, cilantro sprigs, and carrots in separate piles around the plate. Place the sriracha in a small dish in the center. Build your lettuce cups with all the fillings and enjoy!