Beef Lettuce Wraps with Kimchi Slaw

Get creative with your BBQ dishes this Summer with these Korean-inspired Beef Lettuce Wraps!

½ pear
½ medium white onion
2 tbsp soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
1 tbsp minced garlic
1 tsp black pepper
500g thinly sliced beefsteak
1 round butter lettuce, separated into leaves

For the kimchi slaw
1 tsp chilli flakes
2 tsp minced garlic
2 tsp minced root ginger
2 tbsp fish sauce
2 tbsp brown sugar
4 tbsp Hellman’s Mayonnaise with olive oil
½ green cabbage, shredded
2 medium carrots, julienned
1 bunch of spring onions, cut into matchsticks

-Combine the pear, white onion, soy sauce, sugar, sesame oil garlic, black pepper and mix together in a blender.

-Pour over the beef and make sure all the meat is covered evenly. If you can, try to make this the night before and store in the fridge until you are ready to light the BBQ.

-In a large bowl combine the chili flakes, garlic, ginger, fish sauce and sugar. Then fold in Hellmann’s Mayonnaise with olive oil to create the creamy kimchi flavoured dressing for the slaw.

-For the slaw, add the cabbage, carrot and spring onion to the dressing and place in a serving bowl.

-Preheat the BBQ grill and lightly oil, cook the beef on the hot grill for about one minute each side.

-Top each lettuce leaf with the kimchi slaw, beef and garnish with watercress, thinly sliced radish, spring onion and sesame seeds. The challenge is to devour the whole leaf and contents in one mouthful!

From KORRITO Street Food

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