Bulgogi Beef Taco Wrap

• 100 g raw beef sirloin steak, trimmed — Raw beef top sirloin steak
• 65 g tortilla — Whole-wheat tortilla
• 90 g canned black beans, drained and rinsed — Low-sodium canned black beans, drained and rinsed
• 60 g apple, finely grated — Fresh apple with skin
• 70 g cabbage, finely shredded — Raw green cabbage
• 5 g soy sauce — Reduced-sodium soy sauce
• 3 g sesame oil — Toasted sesame oil
• 3 g garlic, finely grated — Raw garlic

Method

1. 1Marinate the bulgogi beefSlice the chilled raw sirloin across the grain into 3 mm strips. Finely grate the apple and garlic.Look for: The ingredients are fully prepared and ready for the next action.Safety: Keep raw beef and its marinade away from ready-to-eat ingredients; wash hands and surfaces.
2. 2Mix both with all soy sauceMix both with all soy sauce and sesame oil, coat the beef completely, and marinate for 10 minutes.12 minLook for: Every thin beef strip is glossy with apple-soy marinade and no garlic clumps remain.
3. 3Cook the bulgogi beefHeat a wide skillet over medium-high. Add the beef and every drop of marinade in one layer.Look for: The cooking surface or appliance is fully heated and ready for the next action.
4. 4Cook for 4 to 5 minutesCook for 4 to 5 minutes, turning twice, until the beef reaches 145°F and the marinade reduces to a glossy coating. Transfer to a clean plate and rest 3 minutes.8 min · 145°FLook for: The beef is browned, reads 145°F, and carries a thick apple-soy glaze with no raw liquid.Safety: Verify 145°F and rest the whole-muscle beef strips for 3 minutes.
5. 5Measure ingredients: Prepare the fillingMeasure black beans and green cabbage 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.
6. 6Prepare the fillingDuring the 10-minute beef marinade, drain and rinse the black beans and leave them whole. Wash, finely shred, and blot the cabbage dry.2 minLook for: The beans are drained and the cabbage is fine, crisp, and free of surface water.Safety: Use clean utensils and keep prepared filling away from the raw-beef work area.
7. 7Warm, fill, and rest the wrapWarm the tortilla in the dry skillet over medium for 30 seconds per side. Fill it with all cooked bulgogi beef, black beans, and cabbage; fold firmly.1 minLook for: The ingredients are fully prepared and ready for the next action.
8. 8Place seam-side downPlace seam-side down, rest 3 minutes, and slice.3 minLook for: The warm wrap holds a visibly glazed cooked-beef filling from end to end without leaking.Safety: Serve promptly or refrigerate within 2 hours.