Korean Inspired Beef In Pita Wraps Recipes

KOREAN-INSPIRED GROUND BEEF LETTUCE WRAPS

Steps:

• For the beef: Add the beef to a medium skillet over medium-low heat. Cook, breaking up with a wooden spoon and slowly rendering the fat, 8 to 10 minutes. Using a large spoon remove half of the rendered fat and discard. Add the garlic, scallions and ginger and cook an additional 2 to 3 minutes. Set aside.
• For the sauce: Stir together the soy sauce, gochujang, honey and sesame oil in a small bowl. Stir some of the sauce into the beef, a few tablespoons at a time, until seasoned to your taste. Set aside.
• For the sticky rice: Rinse the rice until the water runs clear. Combine the rice, oil and 1 1/2 cups water in a pressure cooker or Instant Pot®. Cook on high pressure, 8 minutes. Allow the steam to release slowly, for about 5 minutes, then remove the lid. Roll the beef, sticky rice, sauce and cucumber slices in lettuce leaves and eat.

KOREAN-INSPIRED BEEF WRAPS

Steps:

• In your slow cooker, stir together ½ cup of kimchi, garlic, ginger, oil, chili paste (if using), and soy sauce. Add sirloin and turn to coat.
• Cover slow cooker and cook on Low heat for 8 hours, or High heat for 3 hours.
• Using a heavy spoon, stir beef, coaxing it into shreds.
• Stir brown rice into your slow cooker. Re-cover slow cooker and cook on High heat for 10 minutes more, or until rice is soft.
• Refrigerate individual portions of rice and beef, the remaining 1 cup of kimchi, the cucumber slices, sesame seeds (if using), and cilantro (if using), all in separate airtight containers for up to 4 days, or freeze for up to 4 months. Keep lettuce or tortillas separate until ready to serve.
• To serve, divide rice and beef among lettuce or tortillas and top with remaining kimchi, cucumber slices, sesame seeds (if using), and cilantro (if using). Roll up the wrap like a burrito.

KOREAN GRILLED BEEF LETTUCE WRAPS

Steps:

• Wrap the steak in plastic and place it in the freezer while you put together the marinade. In a medium bowl, combine the soy sauce, sugar, beer, garlic, scallions, pepper, sesame oil, honey and Asian pear. Take the steak out of the freezer and slice it across the grain into 1/4-inch-thick strips. Stir the steak into the marinade and let it sit for 30 minutes, while you build a very hot fire or preheat a gas grill to its highest setting.
• When the grill is very hot, sear the steak until nicely caramelized, 2 or 3 minutes on each side. Work in batches to avoid crowding the meat. Serve the beef with condiments and make ssam (Korean-style wraps) by folding a piece of steak or two, some rice, vegetables and herbs inside a lettuce leaf.

GREEK BEEF PITAS

Steps:

• In a large skillet, cook beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in oregano and 1/2 teaspoon salt., In a small bowl, mix yogurt, tomato, cucumber, dill and remaining salt. Spoon 3/4 cup beef mixture over each pita bread; top with 3 tablespoons yogurt sauce. If desired, top with additional tomatoes and cucumbers. Serve with remaining yogurt sauce.

KOREAN-INSPIRED BEEF IN PITA WRAPS

Steps:

• Combine the soy sauce, black rice vinegar, sesame oil, ginger, garlic and black pepper in a small bowl (do not use metal).
• Stab your beef with a fork.
• Add the beef to the marinade. Make sure it's evenly coated!
• Cover with foil and leave in the fridge to marinate, from 1/2 hour to 3 hours, depending on how strong you like the flavours.
• When ready to cook, preheat the oven to 180 degrees Celsius.
• Slice the pita bread into half carefully and grill it until toasted. Remove and put on a plate.
• Remove your beef from the fridge and pour whatever remaining marinade into a frying pan.
• Heat until it starts to bubble, then add your beef.
• (Depending on how you like your beef to be cooked, and also the cooking time here will change.).
• Cook for about 2 minutes on each side, turning beef with a pair of tongs.
• Put a leaf of lettuce on your pita bread, followed by tomato, then the beef and another leaf of lettuce.
• Devour. Warning: it's gonna get messy.
• OAMC INSTRUCTIONS:.
• To freeze: place marinade ingredients and meat in a zip top bag. Freeze.
• To serve: Thaw and cook as desired.

GREEK STYLE PORK PITA WRAPS

Steps:

• In a large zip top bag, combine lemon juice, oil, mustard, 1 1/4 tsp of the garlic, and the oregano.
• Add the pork loin, seal the bag, and turn to coat.
• Refrigerate for at least 2 hours.
• In a bowl, combine the cucumber, yogurt, salt, dill, and remaining garlic.
• Cover and chill till serving time.
• Heat oven to 400°.
• Place pork in pan lined with foil, or sprayed with non stick spray.
• SAVE MARINADE.
• Bake for 10 minutes, then brush with remaining marinade.
• Bake for 15 minutes more, then check temperature with meat thermometer.
• Temp should be 160° (slightly pink).
• Bake longer if necessary.
• This is how I serve the meat in the pitas: split the pita so you have 2 rounds.
• Place some sliced pork in the center, top with yogurt sauce and green onions, and roll up.
• Or if you prefer, you can slice off the top of the pita, and put meat and sauce in to make a pocket.

CRUNCHY VEGGIE RICE PAPER WRAPS

Steps:

• Mix all the ingredients except rice paper& Chili sauce Shortly before serving soften each rice paper wrap separately- Do this by submerging the wrap in a bowl of warm water for a minute of two.
• When it is pliable it is ready, remove that one from the water and drop in another one.
• Lay out a couple of paper towels and place the softened wrap on the towel.
• Don't rub it just place it on the towel Place 1-2 tbsp of the veggie mix in the center of the wrap, add 1/2- 1 tsp sweet chili sauce.
• Fold up the bottom then fold in the sides and roll to form a sealed roll.
• Allow 3-5 per serving.