Korean Steak Wraps with Asian Slaw

Steps

1. oven to 180°C (if using to warm tortillas).
2. Heat tortilla wraps in a stack, covered with foil, in the oven for about 12 minutes, until warmed. Alternatively, place on a plate, cover with cling film and microwave for 30-60 seconds, just before serving.
3. Heat a drizzle of oil in a large fry-pan on high heat. Pat steaks dry and season with salt and pepper. Cook steaks for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for about 4 minutes. Reserve pan.
4. While steaks cook and rest, make the Japanese slaw. Thinly slice bok choy and spring onions. Toss in a large bowl with Japanese slaw, mayonnaise, sesame oil and lemon juice. Season to taste with salt and pepper and set aside.
5. Return pan to a medium heat. Pour Korean sauce into hot pan for 30-60 seconds, until thickened slightly. Remove pan from heat. Thinly slice steak against the grain and toss quickly in pan to coat in Korean sauce.
6. fill wraps with Japanese slaw and a few slices of Korean steak. Serve with a lemon wedge for squeezing over (if using) and any remaining Japanese slaw on the side.