Beef & Mushroom Bulgogi Lettuce Wraps with Kimchi Fried Rice

Ingredients

• 8 ounces thinly sliced beef
• 8 ounces mushrooms, sliced
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/2 cup cooked rice
• 1/4 cup kimchi, chopped
• 1/4 cup chopped green onions
• 1 tablespoon gochujang (Korean chili paste)
• Bibb lettuce leaves (for wraps)

Instructions

1. In a bowl, marinate beef with soy sauce, sesame oil, brown sugar, garlic, and ginger for at least 15 minutes.
2. Heat a pan or wok over high heat.
3. Stir-fry the marinated beef and mushrooms until the beef is cooked through and the mushrooms are tender, about 5-7 minutes.
4. In a separate pan, combine cooked rice, kimchi, green onions, and gochujang.
5. Stir-fry for 3-4 minutes, until heated through and slightly crispy.
6. Serve the beef and mushroom mixture in Bibb lettuce leaves, topped with kimchi fried rice.