Korean Beef Lettuce Wraps
If you’re craving something fresh, flavorful, and easy to throw together, these Korean Beef Lettuce Wraps are such a win. The ground beef cooks up quickly with garlic, ginger, and a simple sauce that’s just the right balance of savory and a little sweet. Pile it into crisp butter lettuce leaves with rice, crunchy carrots, and fresh cucumber, and you’ve got a meal that feels light but still satisfying.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner, Lunch
- Method: Stovetop
- Cuisine: Korean
Ingredients
Rice:
1 cup white rice (I used jasmine), rinsed
2 cups broth
Beef:
1/2 Tbsp avocado oil or sesame oil
1 lb grass-fed ground beef
6 large garlic cloves, minced
2-inch piece of fresh ginger, grated
1/2 cup coconut aminos (healthy alternative to soy sauce)
2 Tbsp rice vinegar
3-4 Tbsp coconut sugar
For serving:
1 head butter lettuce, leaves removed
1 carrot, shredded
1/2 English cucumber, halved and thinly sliced
Sliced green onion
Sesame seeds
Instructions
- Prepare rice according to package instructions, using broth instead of water to cook it.
- Prep the beef: Preheat a medium or large skillet to medium heat. Once preheated, add some oil and the ground beef. Break up and cook the beef until no longer pink, about 8 minutes. You can drain some of the grease if desired. Then add the minced garlic and grated ginger and stir together and cook another minute or so. Then incorporate the coconut aminos, rice vinegar, and coconut sugar and stir together. Let it cook for a couple minutes to incorporate all the flavors.
- To serve: Place a spoonful of rice into a butter lettuce leaf along with ground beef, sliced cucumber, shredded carrot, sliced green onion, and a sprinkle of sesame seeds. Make as many as you want, and store leftovers in the refrigerator for up to 5 days.
Find it online: https://homecookedliving.com/korean-beef-lettuce-wraps/
