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Korean BBQ beef lettuce wraps


  • 2 pieces of rump steak
  • 1 tub of glorious Korean BBQ sauce
  • One iceberg lettuce wash the leaves ready for wrapping
  • some red chilli for garnish

Spring onion salad

  • a bunch of spring onions slice thinly.
  • 1 tbso soy sauce
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • 2 tsp rice wine vinegar
  • 1 tsp chopped garlic
  • 1 tsp Korean chilli flakes
  • sprinkle of sesame seeds


  • Marinate the steak in a few tablespoons of the BBQ sauce in a bowl.
  • Cling film the bowl and leave the steak to marinade on the fridge for at least an hour
  • Meanwhile, make the spring onion salad.
  • Thinly slice the spring onions and add the seasoning. Mix well.
  • Remove the steak at least 10 minutes before cooking
  • Heat a frying pan on a high heat. Add a bit of cold pressed rapeseed oil to the pan.
  • Cook each side of the steak on the hot pan to the doneness you want. I like it a bit pink in the middle.
  • Reduce the marinade to use as a sauce. Adjust seasoning to your own liking.
  • Slice the steak into thin strips across the grain.
  • Serve all the elements separately for everyone to assemble themselves.
  • Get a lettuce leaf and fill generously with steak, a bit of the marinade and top with some of the spring onion salad.