2 medium sirloin or ribeye steaks (approx. 500–600 g / 1.1–1.3 lb), thinly sliced

2 tbsp dark soy sauce

2 tbsp gochujang paste

1 tbsp fresh ginger, minced

2 tbsp light brown sugar

2 tbsp mirin

2 garlic cloves, minced

½ tsp freshly ground black pepper

1 sweet apple, grated (no need to peel)

1 tbsp toasted sesame oil

2 tbsp neutral oil (e.g., avocado, rapeseed, or vegetable oil, for frying)

2–3 heads of romaine or butter lettuce (16–20 large outer leaves)

1 large carrot, sliced into thin strips

⅓ cucumber, chopped into small chunks

1 red bell pepper, deseeded and diced

3 spring onions (scallions), thinly sliced

1 tsp sesame seeds

2 tbsp unsalted peanuts, toasted and roughly chopped (optional)