KOREAN BULGOGI WRAPS


Ingredients:

1/4 kg MONTEREY BEEF SIRLOIN SUKIYAKI CUT
2 tbsp sugar or corn syrup
1/2 cup (90 g) STAR MARGARINE GARLIC
2 cups cooked rice
5 pc 6-inch flour tortillas
5 pc (25 g) lettuce leaves

Marinade

1/4 cup soy sauce
1 tbsp sesame oil
4 cloves garlic, crushed
1 pc (100 g) large onion, sliced
1/2 tbsp sesame seeds
1/2 tsp iodized fine salt
1/2 tsp pepper

Vegetables and Mushroom

2 stalks (30 g) green onions, chopped
1 pc (100 g) carrot, thinly sliced
1 pack (100 g) fresh mushrooms, sliced
1 pc (50 g) bell pepper, sliced

Procedure:

1. Cut beef further into bite size pieces or strips and then marinate in sugar or syrup for 10 minutes in the chiller.
2. In a bowl, mix together marinade ingredients- soy sauce, sesame oil, garlic, onion, sesame seeds, salt and pepper. Add vegetables and mushroom.
3. Add to meat and marinate further, for at least 20 minutes in the chiller.
4. Stir-fry meat mixture on high fire until cooked through. Set aside and keep warm.
Meantime, melt margarine in a wok. Add rice and mix well. Set aside.
5. On each flour tortilla, arrange a lettuce leaf, rice, Bulgogi mixture and onions.
6. Roll like a burrito and serve.

Makes 5 servings.

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