Instructions

• Slice the steak into thin strips. You can slightly freeze it first to make it easier to cut.
• In a small mixing bowl, add the tamari, coconut sugar, green onions, minced garlic, sesame seeds, toasted sesame oil and black pepper. Mix well to combine.
• Place the sliced beef in a container and pour over the marinade, mix to combine and cover with a lid. Place into the refrigerator for at least 1 hour, but ideally overnight to intensify the flavor.
• When ready to cook, heat a large skillet over a medium/high heat and cook the beef, along with the marinade, for 6-7 minutes, until cooked through.
• To assemble the wraps, lay out a leaf of lettuce, top with the cooked rice, beef, cucumber, carrot, and red onion. Drizzle over the gochujang chili sauce and serve.