Korean Beef Lettuce Wraps

Name: Korean Beef Lettuce Wraps
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb ground beef (85/15); 2 tsp toasted sesame oil; 4 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

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.

22 minEasyServes 4350 cal/serving

KoreanDinnerStovetopLow CarbHigh ProteinGluten-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

1 lb ground beef (85/15)
2 tsp toasted sesame oil
4 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

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.
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.
3

Carefully drain most of the excess fat from the pan, leaving about 1 tablespoon. Add 4 minced garlic cloves and 1 tsp grated fresh ginger and cook, stirring, for 1 minute until fragrant.
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.
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.

Questions

Can I make Korean Beef Lettuce Wraps dairy-free?

Yes. The dairy in this entry is 2 heads butter lettuce, leaves separated. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Korean Beef Lettuce Wraps keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Korean Beef Lettuce Wraps?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Cook this free in the app

Textual Chef is 4,504 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.