Savory Bulgogi Steak Lettuce Wraps with Quick Pickled Carrots and Creamy Chili Sauce

These bulgogi steak lettuce wraps bring the bold, savory-sweet flavors of Korean BBQ to your table in a fun, interactive meal. Thinly sliced sirloin steak is seared with scallions and coated in a rich bulgogi sauce, then served in crisp lettuce cups alongside fluffy rice, tangy quick-pickled carrots and a creamy chili sauce that adds just the right kick.

Perfect for a weeknight dinner or a casual gathering, this dish lets everyone build their own wraps exactly how they like. The combination of tender steak, crunchy pickles and spicy mayo is irresistible-and it all comes together in under 30 minutes.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

2 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

20 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with flank steak or sirloin. Just slice thinly against the grain.

How do I make the rice without a microwave?

Cook the rice according to package instructions on the stovetop or in a rice cooker.

Can I prepare the pickled carrots ahead of time?

Absolutely! They can be made up to a day in advance and stored in the refrigerator.