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

Get ready for a flavor-packed dinner that’s as fun to assemble as it is to eat! These Bulgogi Steak Lettuce Wraps bring the best of Korean BBQ to your table with juicy sirloin steak seared in a savory-sweet bulgogi sauce. The steak is served in crisp lettuce cups alongside fluffy rice, tangy quick-pickled carrots and a creamy chili sauce that adds just the right kick.

This dish is all about customization-everyone can build their own wraps exactly how they like them. It’s a perfect family-style meal that’s quick enough for a weeknight but impressive enough for guests. Let’s get cooking!

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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

10 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim scallions; cut the white parts into 1-inch pieces and thinly slice the green parts. Trim the root end from the lettuce and separate the leaves. In a small microwave-safe bowl, combine the shredded carrots, rice wine vinegar, 1 teaspoon water, 1 teaspoon sugar, a big pinch of salt and a pinch of black pepper. Cover with plastic wrap and microwave for 30 seconds. Set aside to pickle, stirring occasionally.
2. Pat the steak dry with paper towels and 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 the steak and scallion whites; cook, stirring occasionally, until the scallions are charred and the steak is cooked to your liking, about 3 to 6 minutes. In the last minute of cooking, stir in half of the bulgogi sauce (or all if making 4 servings). Cook until slightly thickened.
3. Meanwhile, massage the rice package to break up the grains. Partially open the package and add a drizzle of oil. Microwave until warmed through, about 90 seconds. (Microwave times may vary; be careful when handling the hot pouch.)
4. In a small bowl, combine the sweet Thai chili sauce and mayonnaise. Season with salt and pepper if desired. Fan the lettuce leaves out on a plate or board. Place the rice, steak, pickled carrots (drained) and creamy chili sauce in separate serving bowls. Sprinkle the steak with sesame seeds and garnish the rice with the sliced scallion greens. Serve family style, letting everyone build their own wraps.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or sirloin work well in this recipe. Just be sure to slice thinly against the grain.

How do I make the pickled carrots ahead of time?

You can prepare the pickled carrots up to a day in advance. Store them in an airtight container in the refrigerator.

Can I make this dish gluten-free?

Check that your bulgogi sauce and chili sauce are gluten-free. Use tamari instead of soy sauce if needed.