BBQ Beef Lettuce Wraps

Servings:  4 - 6

Prep Time:  1 hour

Cook Time:  45 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional  


    • 1 pound boneless sirloin, tenderloin or skirt steak
    • 4 large garlic cloves
    • 1 cup peeled, chopped ripe Asian or Bosc pear (or 2 kiwis)
    • ½ white onion, roughly chopped
    • 1 teaspoon ginger, peeled 
    • 1 scallion, roughly chopped
    • 2 tablespoons soy sauce
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon light brown sugar or honey
    • ½ teaspoon black pepper
    • ½ teaspoon sesame seeds, toasted
    • 1 cup sushi rice
    • 1 bunch leafy lettuce such as red oak, green leaf or romaine 
    • Gochujang (Korean red pepper paste) 
    • Any type of kimchi (for garnish) 
    • Perilla or sesame leaves (if you can find them)


      1. Cut beef across the grain into ⅛ inch thin slices. 
      2. To make the Marinade: In a food processor combine the garlic, pear, onion and ginger and process until very smooth, about 1 minute.
      3. In a bowl or zip top bag combine the steak, marinade, scallion, soy sauce, sesame oil, brown sugar and pepper and mix well. Cover or seal then refrigerate for at least 30 minutes or overnight.
      4. While the meat is marinating, prepare the garnishes: the lettuce leaves should be mounded in a large basket or platter (keep the lettuce cold and fresh by covering it with a damp paper towel); small dishes can hold the remaining garnishes. 
      5. If you’re using a cast-iron grill pan or large skillet: preheat on high heat. Add all the meat and its juices to the pan. Cook, stirring constantly (chop sticks work great for this technique), until most (but not all) of the liquid has evaporated and the meat begins to brown around the edges. Sprinkle with sesame seeds. Serve immediately, directly from the skillet (this will keep the meat hot).
      6. If using a charcoal or gas grill: heat on high. Working in batches if necessary, place the sliced meat on the grill and cook, turning often, just until cooked through and browned, about 2 minutes. Sprinkle with sesame seeds.
      7. To eat: lay a lettuce leaf open on your palm. Add a perilla leaf (if using), a small lump of rice, 1 or 2 pieces of meat and any other garnishes on top, then dab with Gochujang. Wrap by lifting up the edges of the lettuce leaf, then twisting them together to make a tight bundle. Traditionally eaten in one bite!




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