Bulgogi Beef Lettuce Wraps

• 115 g raw beef top sirloin steak, chilled and thinly sliced across the grain — Raw beef top sirloin steak
• 215 g cooked brown rice — Cooked long-grain brown rice
• 90 g romaine lettuce, separated into 6 leaves — Raw romaine lettuce
• 80 g cucumber, matchsticks — Cucumber with peel
• 60 g carrots, matchsticks — Raw carrots
• 45 g vegan kimchi, drained — Prepared vegan napa cabbage kimchi
• 45 g pear, peeled and finely grated — Fresh pear
• 10 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 4 g garlic, grated — Raw garlic
• 4 g toasted sesame oil — Toasted sesame oil

Method

1. 1Prepare the cucumber, carrots and vegan kimchiWash and dry the cucumber and carrots; separate the romaine into six intact leaves.Look for: The ingredients are fully prepared and ready for the next action.
2. 2Cut the cucumberCut the cucumber and carrot into matchsticks, and drain the kimchi without rinsing it.3 minLook for: Six dry romaine leaves are intact, the cucumber and carrot are crisp matchsticks, and no liquid pools under the kimchi.Safety: Prepare the ready-to-eat vegetables before handling raw beef, using a clean knife and cutting board.
3. 3Measure ingredients: Marinate the bulgogi beefMeasure beef sirloin steak, pear, reduced sodium soy sauce, garlic, and sesame oil using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Marinate the bulgogi beefWhisk the measured pear, reduced-sodium soy sauce, garlic and toasted sesame oil for 30 seconds. Slice the chilled beef across the grain into 3 mm strips, toss it with the complete sauce, cover, and refrigerate for 10 minutes.10 minLook for: The pear-soy marinade evenly coats every thin beef strip with no garlic clumps.Safety: Marinate covered at 40°F or colder; wash hands and sanitize the board, knife, and bowl after raw beef contact.
5. 5Cook the bulgogi beefHeat a wide nonstick skillet over medium-high. Add the beef and its marinade in one layer; cook for 4 minutes, turning and separating the strips.4 minLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Avoid raw-beef cross-contamination; verify 145°F with a clean thermometer and rest the cooked beef for 3 minutes.
6. 6Boil the remaining pan marinade for 1 minuteBoil the remaining pan marinade for 1 minute until the beef reaches 145°F. Transfer to a clean plate and rest 3 minutes.4 min · 145°FLook for: The beef is browned at the edges, the pear-soy marinade is bubbling, and the center reaches 145°F.
7. 7Heat the riceAdd the cooked brown rice and 15 g water to the same skillet, cover.Look for: This cooking stage is complete and the food is ready for the next action.
8. 8Heat over medium for 2 to 3 minutesHeat over medium for 2 to 3 minutes, stirring once, until the rice reaches 165°F.3 min · 165°FLook for: The rice is loose, steaming, and 165°F throughout.Safety: Reheat cooked rice to 165°F and use rice that was cooled promptly after its original cooking.
9. 9Build six lettuce wrapsDivide all the hot brown rice and cooked bulgogi beef among the six romaine leaves.Look for: This cooking stage is complete and the food is ready for the next action.
10. 10Add the cucumberAdd the cucumber, carrot, and drained kimchi evenly. Serve immediately.2 minLook for: Six crisp romaine wraps each hold hot rice, glossy beef, fresh vegetables, and drained kimchi without leaking.Safety: Serve promptly, or cool the cooked beef and rice before packing and refrigerate within 2 hours.