1. In a small bowl, stir together the garlic, soy sauce, sugar, sesame seeds and rice wine vinegar, and set aside.
2. Heat the oil in a wok or large nonstick skillet over a high heat. Add the beef strips and stir fry until browned and caramelized, about 3 minutes. Maintain the heat and add soy sauce mixture. Continue to cook the beef until the sauce has reduced and becomes sticky, 1-2 minutes more. Remove from heat.
3. Heat the Ben’s Original rice according to pack instructions. To construct your wraps: Place the rice into the lettuce leaves and top with the sticky Korean beef. Garnish with sliced cucumber, carrot, and onion. Wrap together and enjoy!
Allergens: Soy, wheat, sesame
- 16 g Total Fat
- 3 g Saturated Fat
- 0 g Trans Fat
- 60 mg Cholesterol
- 560 mg Sodium
- 57 g Total Carbohydrate
- 2 g Dietary Fiber
- 9 g Total Sugars
- 29 g Protein
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Nutritional Information
- 16 g Total Fat
- 3 g Saturated Fat
- 0 g Trans Fat
- 60 mg Cholesterol
- 560 mg Sodium
- 57 g Total Carbohydrate
- 2 g Dietary Fiber
- 9 g Total Sugars
- 29 g Protein
Directions
1. In a small bowl, stir together the garlic, soy sauce, sugar, sesame seeds and rice wine vinegar, and set aside.
2. Heat the oil in a wok or large nonstick skillet over a high heat. Add the beef strips and stir fry until browned and caramelized, about 3 minutes. Maintain the heat and add soy sauce mixture. Continue to cook the beef until the sauce has reduced and becomes sticky, 1-2 minutes more. Remove from heat.
3. Heat the Ben’s Original rice according to pack instructions. To construct your wraps: Place the rice into the lettuce leaves and top with the sticky Korean beef. Garnish with sliced cucumber, carrot, and onion. Wrap together and enjoy!
Allergens: Soy, wheat, sesame