Make room for these in your meal prep routine.
Feel like you have the same 5 meals on repeat? It's easy to get stuck in a rut when it comes to midweek dinner. Some days, you just don’t have the mental energy to come up with something new.
Well, how’s this recipe for some creative inspiration? These spicy Korean beef wraps tick every box. Packed with a huge 70g of protein per serving, they smash your macro targets in a super-satisfying way. Plus, the tantalizing flavors of the gingery, garlicky marinade with a uniquely spicy gochujang mayo make it a real standout. Go on, treat yourself to something a bit out there.
Makes 2 wraps
- 1 tbsp. soy sauce
- 1 tsp. sesame oil
- 1/2 tsp. ginger (minced)
- 1/2 tsp. garlic (minced)
- 200 g lean beef
- 1 tsp. gochujang
- 8 tbsp. low-fat mayonnaise
- 1/2 white onion
- 2 spring onions
- 1 carrot
- 1/4 iceberg lettuce head
- 100g plain flour
- 100g low-fat yogurt
Make the marinade by adding the soy sauce, sesame oil, ginger, and garlic to a bowl and stirring until evenly combined. Set aside.
Slice the beef into thin strips and then add to the bowl with the marinade. Cover and leave to marinate for at least 2 hours.
Meanwhile, mix the gochujang with the mayonnaise so it’s evenly combined in a spicy mix. Set aside.
Prep the veg by finely slicing the white onion, spring onion, and carrot. Thinly slice the iceberg lettuce.
Now mix the yogurt and flour together and knead for a couple of minutes until it’s a smooth dough. Allow to rest for 30 minutes.
Roll out the dough into circular shapes and cook in a hot, dry pan until browned on one side, then turn and cook the other side until golden.
In a hot pan or wok, fry the marinated beef strips until they start to color, then add the vegetables. Cook for a few minutes until the beef and veg are just cooked (the carrots should still have some crunch).
Plate up on the wraps and dress with plenty of gochujang mayo. Then get ready for a bite of something truly special.
Nutritional info per serving:
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