Korean Style Beef Wraps

These wraps are super easy to make and a very satisfying lower calorie meal. Thinly sliced beef, marinated in Korean Bulgogi sauce, is quickly stir-fried then combined with a spicy slaw inside a soft tortilla. I can’t live without carbs, but if you are trying to cut them out, you could easily skip the tortilla and turn this into a tasty salad.

Korean Style Beef Wraps

Servings 4 wraps


  • 1 lb. very thinly sliced rib-eye steak or short rib meat
  • 3/4 cup Korean Bulgoki sauce (or teriyaki sauce)
  • 1 Tbsp. oil
  • 3 cups napa cabbage, thinly sliced
  • 1 cup shredded carrot
  • 1 small red bell pepper, thinly sliced
  • 4 green onions, thinly sliced
  • 1/2 cup rice wine vinegar or cider vinegar
  • 2 Tbsp. sugar
  • 1 Tbsp. sriracha sauce
  • 1 tsp. soy sauce
  • 1/2 tsp. sesame oil
  • 4 large (burrito size) flour tortillas


  • Combine the beef with the bulgoki sauce and marinate for 1/2 hour in the refrigerator.
  • Meanwhile, combine the cabbage, carrot, bell pepper and onions in a bowl.
  • In a separate bowl combine the vinegar, sugar, sriracha sauce, soy sauce and sesame oil.
  • Heat 1 Tbsp. vegetable oil in a wok or large sauté pan over medium high heat. Add the meat and cook, stirring frequently, until the meat is cooked to your desired doneness.
  • Toss the cabbage mixture with the dressing.
  • Distribute the vegetables and meat evenly between four warm flour tortillas. Fold in the ends and roll up burrito style.
  • Cut in half and serve with extra bulgoki sauce for dipping.
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