Korean Inspired Beef In Pita Wraps Recipes

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.

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.

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.

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.