Ginger Marinated Steak Wraps
with Pickled Cucumber, Carrot, and Jasmine Rice
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.
Ingredients
12 ounce
Sirloin Steak
1 thumb
Ginger
2 clove
Garlic
1 unit
Cucumber
1 unit
White Wine Vinegar
1 head
Boston Lettuce
1 unit
Carrots
½ cup
Rice
½ ounce
Cilantro
1 tablespoon
Sriracha
1 teaspoon
Thai Seasoning Blend
Not included in your delivery
1.5 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
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!
