Korean Bbq Beef Wrap with Crunchy Slaw & Sriracha Yogurt

• total tid: 4 minutes

Ingredienser

Ingredients (serves 2–3)

For the Slaw:

1 medium carrot, grated

1 large handful red cabbage, finely sliced

Juice of 1 lime

1 tsp honey

Salt & black pepper, to taste

For the Beef:

300g lean beef mince

3–4 tbsp bottled Korean BBQ sauce

2 tsp Very Lazy Garlic (or 2 clove fresh garlic)

For the Sauce:

2 tbsp Greek yogurt

1 tsp sriracha (adjust to taste)

1 tsp rice wine vinegar

Pinch of salt

To Serve:

Large wraps or tortillas (wholemeal or white)

Fresh coriander

Spring onion

Pickled onion

Vejledning

Make the slaw — In a bowl, combine grated carrot, red cabbage, lime juice, honey and season with salt and pepper. Toss well and set aside.

Cook the beef — In a hot pan, fry the beef mince until browned. Stir in the Korean BBQ sauce and garlic and cook for 2–3 minutes until it’s thick, glossy, and sticky.

Make the sauce — Mix Greek yogurt, sriracha, rice wine vinegar, and a pinch of salt in a small bowl.

Build the wrap — Warm your wrap, then layer slaw, sticky beef, fresh coriander, and a generous drizzle of the sriracha yogurt.

Toast it — Fold or roll the wrap, then toast in a dry pan over medium heat for 1–2 minutes on each side until golden and crisp.

Serve up — Slice in half and enjoy straight away. Perfect for a quick lunch or midweek fakeaway.