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  • Recipes
  • Angelo Sato’s Korean Steak and Quick Pickle Lettuce Wraps
Angelo Sato’s Korean Steak and Quick Pickle Lettuce Wraps

By M&S Food
As seen on M&S’s Cooking with the Stars, chef Angelo Sato’s crispy lettuce wraps are a true cook-from-scratch project – layered, flavour-packed and well worth the effort. Fresh lettuce leaves are loaded with spicy miso…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

21 total
  • 1 tbsp garlic paste, plus 1 tsp
  • 1 tbsp ginger paste, plus 1 tsp
  • 20g Granny Smith apple, peeled and grated
  • 120g white miso
  • 20g ‘nduja paste
  • 20ml soy sauce
  • 1 tbsp sugar, plus 25g
  • 20g runny honey, plus 1 tbsp
  • 6 salad onions, 3 cut into 2–3cm lengths
  • 2 tbsp sesame seeds, plus 1 tsp
  • 190g M&S fillet steak
  • 10 leaves savoy cabbage, tough stems removed
  • ¼ tsp chilli powder
  • 1 tsp fish sauce
  • 50g rice wine vinegar
  • 150g M&S Speciality Radishes
  • 1 jalapeno, thinly sliced
  • 100g bean sprouts
  • 10g fresh ginger, grated
  • 2 tsp vegetable oil
  • 1 round lettuce, washed and leaves separated, to serve

Method

11 steps

  1. Step 1

    Begin by making the spicy salad onion marinade. Spoon 1 tbsp each garlic and ginger paste into a blender with the grated apple and 4 tbsp water then whizz until smooth.

  2. Step 2

    Scrape into a pan then add 60g miso, 10g ‘nduja, 10ml soy sauce, 1 tsp sugar and 20g runny honey and bring to a simmer. Cook for 10-15 mins, stirring frequently, until thick and glossy. Remove from the heat then stir through the 3 chopped salad onions and 1 tbsp sesame seeds.

  3. Step 3

    Remove half the marinade to a dish and add the steak, ensuring it’s covered. Set in the fridge to marinate for at least 30 mins. Pour the reserved sauce into a dish for serving.

  4. Step 4

    Next, make the kimchi. Bring a large pan of water to the boil and cook the cabbage leaves for 1-2 mins then drain and lightly dry. Sprinkle the leaves with a pinch of salt and massage into each then set aside.

  5. Step 5

    Wipe the blender clean then add 1 tsp sesame seeds, remaining 60g miso, 10g ‘nduja, 2 tsp sugar, 1 tbsp runny honey, 1 tsp each garlic and ginger paste, chilli powder and fish sauce. Whizz until smooth.

  6. Step 6

    Thinly slice 2 salad onions. Squeeze any excess moisture from the cabbage then set 1 leaf in a container and spread over a little of the paste and a few pieces of salad onion. Set another piece of cabbage on top and repeat with the remaining paste, onions and cabbage. Then leave to marinate.

  7. Step 7

    Whilst this marinades, make the pickles. Pour 100ml water into a pan with the vinegar and 25g sugar and bring to the boil.

  8. Step 8

    Meanwhile, put the radishes and jalapeños in a heat proof bowl. Pour the boiling pickling liquid over then set aside to cool completely.

  9. Step 9

    Set the bean sprouts in a heatproof bowl and cover with boiling water for 1 min, then drain and pat dry. Return to the bowl and toss with the grated ginger, spring onion, remaining 10ml soy sauce and 1 tbsp sesame seeds.

  10. Step 10

    Heat a frying pan over medium-high heat with a little oil. Remove excess marinade from the steak and cook for 3-4 mins on each side, or until cooked to your liking. Rest for 5 mins, then slice thinly.

  11. Step 11

    Arrange the lettuce leaves on a platter and serve with the sliced steak, kimchi, pickled radishes, bean sprout mix and remaining sauce, so everyone can build their own wraps.