SRSLY RECIPES

Sticky Korean-Style Beef Bowl with Crispy Wrap Strips

Name: Sticky Korean-Style Beef Bowl with Crispy Wrap Strips
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Korean-inspired
Ingredients: 2 SRSLY Wraps (100g total); 250g lean beef mince, 5% fat; 2 tsp olive oil (10ml), divided between beef and wraps; 10g fresh ginger, finely grated; 2 small garlic cloves (6g), finely grated; 1 tbsp gochujang paste (20g); 2 tsp reduced-salt soy sauce (10ml); 1 tsp honey (7g); 1 tbsp rice vinegar (15ml); 120g red cabbage, finely shredded; 120g cucumber, sliced; 60g radishes, finely sliced; 2 small spring onions (20g), sliced; 1 tsp sesame seeds (4g); A generous pinch of black pepper (about 0.4g)

Sticky ginger-garlic beef, colourful crunchy vegetables and golden wrap strips for scooping up every last bite. Approximately 44g protein, 405 kcal and 19.8g net carbs per complete stated serving.

Prep15 minutes

Cook15 minutes

Serves2

~44g Protein

~405 kcal Calories

~19.8g Net carbs

~9.3g Fibre

~10.5g Sugars

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WHY YOU'LL LOVE IT

Everyday ingredients. A delicious new use.

A generous beef bowl with crunch in every forkful. The wrap becomes crisp strips rather than another filled lunch, while a measured gochujang glaze brings sweet heat without drowning the vegetables.

Familiar food, with nutrition made clear

Protein from familiar ingredients

Approximately 44g protein per complete stated serving, from beef and the whole wrap.

Fibre in the mix

Approximately 9.3g fibre per serving. The featured bakery product contributes alongside the vegetables in this recipe.

Keep a freezer staple ready

Keep a pack of SRSLY Wraps ready in the freezer. Follow the pack storage and defrosting instructions. Shop SRSLY Wraps

LET'S MAKE IT

Sticky Korean-Style Beef Bowl with Crispy Wrap Strips

Makes 2 servings. One serving: 1 complete bowl. Nutrition includes every stated ingredient, cooking fat, topping, dip and side.

Ingredients

2 SRSLY Wraps (100g total)

250g lean beef mince, 5% fat

2 tsp olive oil (10ml), divided between beef and wraps

10g fresh ginger, finely grated

2 small garlic cloves (6g), finely grated

1 tbsp gochujang paste (20g)

2 tsp reduced-salt soy sauce (10ml)

1 tsp honey (7g)

1 tbsp rice vinegar (15ml)

120g red cabbage, finely shredded

120g cucumber, sliced

60g radishes, finely sliced

2 small spring onions (20g), sliced

1 tsp sesame seeds (4g)

A generous pinch of black pepper (about 0.4g)

Nutrition & tips

Method

Crisp the wrap strips

Heat the oven to 180°C fan / 200°C conventional. Cut the wraps into strips about 1.5cm wide, toss with 1 tsp of the oil and spread across two trays in one loose layer. Bake for 7–10 minutes, turning once and watching closely near the end. Cool briefly; they crisp further as they stand.

Brown the beef

Heat the remaining 1 tsp oil in a 26cm non-stick frying pan over medium-high heat. Add the mince and spread it out. Let it colour for 2 minutes before breaking it into small pieces. Cook for 5–6 minutes, stirring, until browned and cooked throughout.

Make it sticky

Lower the heat. Add the ginger and garlic and stir for 30 seconds. Mix the gochujang, soy sauce, honey, 1 tsp of the vinegar and 2 tbsp water, then add to the pan. Simmer for 2–3 minutes until glossy and coating the beef. Add a splash more water if it catches; check the mince is piping hot with no pink remaining.

Build two bowls

Toss the cabbage, cucumber and radishes with the remaining 2 tsp vinegar and pepper. Divide between two bowls, add the beef, spring onions and sesame, then serve with all the crisp wrap strips. Keep the strips separate until eating.

THE SRSLY SWAP

Start with SRSLY Wraps

Use SRSLY Wraps for this recipe and keep the rest of the pack ready for another meal. Follow the pack storage instructions.

Shop SRSLY Wraps

Nutrition & tips

Estimated per complete stated serving: 405 kcal; protein 44g; net carbs 19.8g; sugars 10.5g; fibre 9.3g; fat 14.1g; saturates 4g; salt 1.5g.

One serving is 1 complete bowl. All stated cooking fat, coatings, toppings, sauces, dips and sides are included. Total elapsed time: approximately 30 minutes.

Gochujang varies in sweetness and heat. Choose a paste you enjoy and check its label; changing the quantity changes the nutrition.

For a packed lunch, cool the beef promptly and keep it refrigerated separately from the vegetables and wrap strips; reheat the beef thoroughly once, or follow your usual chilled-lunch food safety practice.

This is a Korean-style bowl inspired by ginger, garlic and gochujang flavours; the crispy wrap strips are the SRSLY twist.

UK carbohydrate: approximately 19.8g per serving. UK carbohydrate already excludes fibre: do not subtract fibre again. Net carbs use the featured SRSLY product’s stated values, allowing for its listed polyols. Nutrition is estimated using current SRSLY product tables and representative ingredient labels; brands and actual weighed portions vary.

More meal inspiration: Bonfire Beans on Toast

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Sticky Korean-Style Beef Bowl with Crispy Wrap Strips

Everyday ingredients. A delicious new use.

Familiar food, with nutrition made clear

Protein from familiar ingredients

Fibre in the mix

Keep a freezer staple ready

Sticky Korean-Style Beef Bowl with Crispy Wrap Strips

Method

Crisp the wrap strips

Brown the beef

Make it sticky

Build two bowls

Start with SRSLY Wraps

Nutrition & tips

Country/region