Korean Beef Lettuce Wraps
Savory ground beef seasoned with soy sauce, sesame oil, garlic, and ginger, served in crisp butter lettuce cups with sliced scallions and a drizzle of sriracha for a fast low-carb dinner.
Ingredients
- 1 lb ground beef (85/15)
- 2 tsp toasted sesame oil
- 4 cloves garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1/4 cup gluten-free tamari (or low-sodium soy sauce)
- 2 tsp rice vinegar
- 2 tsp granulated erythritol or monk fruit sweetener (or 1 tsp brown sugar)
- 1/2 tsp red pepper flakes
- 2 heads butter lettuce, leaves separated
- 4 scallions, thinly sliced
- 2 tsp toasted sesame seeds
- as needed sriracha hot sauce
Instructions
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1
In a small bowl, whisk together 1/4 cup gluten-free tamari (or low-sodium soy sauce), 2 tsp rice vinegar, 2 tsp granulated erythritol or monk fruit sweetener (or 1 tsp brown sugar), and 1/2 tsp red pepper flakes. Set aside.
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2
Heat a large skillet over medium-high heat. Add 1 lb ground beef (85/15) and cook, breaking it into small crumbles with a spatula, until browned and cooked through to an internal temperature of 160 degrees F (71 degrees C), about 8 to 10 minutes.
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3
Carefully drain most of the excess fat from the pan, leaving about 1 tablespoon. Add 4 cloves minced garlic cloves and 1 tsp grated fresh ginger and cook, stirring, for 1 minute until fragrant.
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4
Pour the sauce over the beef and stir to coat. Cook for 1 to 2 more minutes until the sauce is absorbed and the beef is glossy. Drizzle with 2 tsp toasted sesame oil and stir to combine.
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5
Arrange 2 heads leaves separated butter lettuce on a large plate. Spoon the beef mixture into each leaf. Top with 4 thinly sliced scallions, 2 tsp toasted sesame seeds, and a drizzle of sriracha hot sauce. Serve immediately.