Beef Bulgogi Lettuce Wraps

These flavorful lettuce wraps offer a satisfying balance of lean protein, whole grains, and vibrant veggies. Tender beef provides essential minerals like iron, while fiber-rich black rice and crisp vegetables support digestion and energy. Fresh lettuce leaves keep the dish light, and fermented kimchi adds gut-friendly probiotics along with a bold, tangy finish.

INGREDIENTS  

20 ounces beef tenderloin 

15 ounces Asian pear, shredded 

5 ounces red onion, julienned 

2.5 ounces bulgogi sauce 

1/2 tablespoon sesame oil 

2.5 ounces carrots, julienned 

1/2 tablespoon tamari 

5 ounces red bell pepper, julienned 

5 ounces bean sprouts 

2-1/2 teaspoons chives, chopped 

15 ounces black rice 

15 leaves bibb lettuce 

1 ounce kimchi 

BULGOGI SAUCE 

4 teaspoons tamari 

4 teaspoons mirin wine 

2 teaspoons cane sugar 

1-1/2 teaspoons garlic, minced 

1/4 teaspoon chipotle powder 

1-1/2 teaspoons ginger, minced 

1/4 teaspoon sesame oil 

BLACK RICE 

5 teaspoons ginger, minced 

5 teaspoons garlic, minced 

1/2 teaspoon sesame oil 

6 ounces black rice 

3/4 teaspoon coriander seed, ground 

1-2/3 cups vegetable stock 

1 pinch salt 

1 pinch black pepper 

INSTRUCTIONS  

1. Thinly slice the beef tenderloin and add to a bowl along with shredded Asian pear, julienned red onion, and bulgogi sauce. Marinate for at least 1 hour.   

2. Place your wok over medium-high heat and add sesame oil. Add your marinated beef to the hot wok and cook until beef is nicely charred and liquid has mostly evaporated. Remove beef from the wok and set aside.   

3. Wipe out the wok and place back over medium-high heat. Add more sesame oil and stir fry the carrots, red bell peppers, and bean sprouts. When the vegetables are nicely charred, add in tamari and chopped chives.     

4. Add the cooked beef back to the wok and stir to combine.   

5. To serve, add 3 lettuce leaves to each serving plate. Spoon black rice (see below) into each piece of lettuce, followed by beef and vegetables. Serve with a side of kimchi.   

COOKING NOTES 

• To make bulgogi sauce: Mix all ingredients together.    

• To make black rice: Place a pot over medium heat and add sesame oil, ginger, and garlic. Cook until aromatic and the garlic begins to caramelize. Add rice and ground coriander, stir to combine. Add vegetable stock and bring to a boil. Reduce heat to a simmer and continue to cook until liquid has been absorbed and rice is cooked. Season with salt and black pepper.