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 just 20 minutes. Juicy sirloin steak is seared with a rich bulgogi sauce, then nestled in crisp lettuce cups alongside fluffy rice, tangy quick-pickled carrots and a creamy chili sauce that adds a gentle kick of heat.

Perfect for a fun, interactive dinner, this dish lets everyone build their own wraps just the way they like. The combination of tender beef, crunchy pickled vegetables and spicy mayo is absolutely irresistible. Serve family-style and watch everyone customize their perfect bite!

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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 Ranch 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) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim the 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 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, 3-6 minutes. In the last minute of cooking, stir in half the bulgogi sauce (use all for 4 servings). Cook until slightly thickened.
3. Meanwhile, massage the rice package to break up the grains. Partially open the package, add a drizzle of oil and 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. Serve the rice, steak, pickled carrots (drained) and creamy chili sauce in separate bowls. Sprinkle the steak with sesame seeds and garnish the rice with scallion greens. Serve family style and let everyone build their own wraps.

Recipe Tips

FAQ

Can I use a different cut of beef?

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

How do I make the rice without a microwave?

Cook the rice according to package directions on the stovetop or in a rice cooker. Fluff with a fork before serving.

Can I make the pickled carrots ahead of time?

Absolutely! The pickled carrots can be made up to 3 days in advance and stored in the refrigerator. They’ll only get more flavorful.