Korean Inspired Beef In Pita Wraps Recipes

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.

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-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.

LAMB OR BEEF KEBAB PITAS WITH TZATZIKI

Steps:

• In a bowl, knead together all the kebab ingredients. Form into sausages of about 4-5 inches in length. Cover and leave in the fridge for about an hour.
• Prepare the Tzatziki: In a bowl, whisk together all the ingredients. Taste, and adjust seasoning. Refrigerate for 30 minutes.
• Preheat oven to 400°F (this is also great on the bbq).
• Grill the kebabs until brown and crusty on all sides, and cooked through, about 12-14 minutes.
• Get some grilled pita breads.
• Place 1 or 2 kebabs inside each pita and add some slices of tomato, onion, some tzatziki, and a generous sprinkling of parlsey.
• Roll up as tightly as you can without mushing up your sandwich, and wrap a piece of aluminum foil around bottom to catch any drips.
• Enjoy one of the best sandwiches you've ever had.