Ingredients:

  • 1 pound (450g) flank steak, thinly sliced against the grain
  • 3 tablespoons (45 mL) soy sauce
  • 1 tablespoon (15 mL) sesame oil
  • 1 tablespoon (15g) brown sugar
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 8 large lettuce leaves (butter or romaine)
  • 1 cup (150g) shredded carrots
  • 1 cucumber, julienned
  • 1 red bell pepper, thinly sliced
  • 2 green onions, chopped
  • 1 tablespoon (15mL) sesame seeds, toasted
  • 3 tablespoons (45 mL) gochujang (Korean red chili paste)
  • 1 tablespoon (15mL) rice vinegar
  • 1 tablespoon (15mL) honey
  • 1 tablespoon (15mL) water

Instructions:

  1. In a mixing bowl, combine soy sauce, sesame oil, brown sugar, garlic, and ginger. Add beef slices, ensuring they are well-coated. Cover and refrigerate for at least 1 hour.
  2. In a small bowl, whisk together gochujang, rice vinegar, honey, and water until smooth. Set aside.
  3. Preheat grill or grill pan over medium-high heat. Remove beef from marinade and discard the marinade. Grill the beef slices for 2-3 minutes per side, or until cooked through and caramelized.
  4. Lay a lettuce leaf flat on a plate. Add a small handful of shredded carrots, cucumber, bell pepper, and grilled beef slices. Sprinkle with chopped green onions and toasted sesame seeds.
  5. Roll the lettuce leaf around the filling, dip in the sauce, and enjoy!