Korean BBQ Beef Wrap With Crunchy Slaw & Sriracha Yogurt

This recipe features a delicious Korean BBQ Beef Wrap, paired with a vibrant and crunchy slaw, and finished with a spicy sriracha yogurt sauce. Perfect for a quick lunch or a satisfying midweek meal.

By @tomjustcooks

Original recipe source

Cook time: 30 minutes

Servings: 3

Ingredients

• 1 medium carrot
• 1 large handful red cabbage
• 1 whole lime
• 1 teaspoon honey
• 0 to taste salt
• 0 to taste black pepper
• 300 grams lean beef mince
• 3 tablespoons bottled Korean BBQ sauce
• 2 teaspoons garlic
• 2 tablespoons Greek yogurt
• 1 teaspoon sriracha
• 1 teaspoon rice wine vinegar
• 0 pinch salt
• 3 pieces large wraps or tortillas
• 1 handful fresh coriander
• 1 handful pickled onion
• 1 stalk spring onion

Instructions

1. Using a box grater, grate 1 medium carrot into a bowl.
2. Finely slice a large handful of red cabbage and add it to the bowl with the grated carrot.
3. Squeeze the juice of 1 lime over the vegetables.
4. Add 1 teaspoon of honey, salt, and black pepper to taste. Toss everything well to combine and set aside.
5. Heat a large non-stick pan over high heat. Add the lean beef mince and cook for 5-6 minutes until browned.
6. Stir in 3-4 tablespoons of bottled Korean BBQ sauce and 2 teaspoons of garlic. Cook for an additional 2-3 minutes until the beef is sticky and glossy.
7. In a small bowl, combine 2 tablespoons of Greek yogurt, 1 teaspoon of sriracha, and 1 teaspoon of rice wine vinegar. Add a pinch of salt and mix well.
8. Warm the wraps or tortillas in a dry pan over medium heat for about 30 seconds on each side.
9. Layer the slaw, cooked beef, fresh coriander, and a drizzle of the sriracha yogurt onto each wrap.
10. Carefully fold or roll the wrap, then toast in the same dry pan over medium heat for 1-2 minutes on each side until golden and crisp.
11. Slice the wrap in half and serve immediately with extra pickled onions and sliced spring onions as garnish.