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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.

22 minEasyServes 4350 cal/serving

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

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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. 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. 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. 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. 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. 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.

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Questions

What internal temperature should Korean Beef Lettuce Wraps reach?

For Korean Beef Lettuce Wraps, the target internal temperature is 160 F (about 70 C), given in step 2. A probe thermometer removes the guesswork.

What can I use instead of rice vinegar in Korean Beef Lettuce Wraps?

The entry for Korean Beef Lettuce Wraps calls for 2 tsp rice vinegar. In its place: Apple cider vinegar or white wine vinegar, softened with a pinch of sugar, is close. Avoid plain distilled vinegar at full strength, which is much sharper.

Can I use ground turkey instead of ground beef in Korean Beef Lettuce Wraps?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Korean Beef Lettuce Wraps uses 1 lb ground beef (85/15).

Is Korean Beef Lettuce Wraps spicy?

Moderately. The heat in Korean Beef Lettuce Wraps comes from 1/2 tsp red pepper flakes and as needed sriracha hot sauce. For a milder plate, halve the red pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Korean Beef Lettuce Wraps dairy-free?

Yes. The dairy in Korean Beef Lettuce Wraps 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.

Is Korean Beef Lettuce Wraps gluten-free?

Yes. As written, nothing in the ingredient list for Korean Beef Lettuce Wraps is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the tamari and the sriracha.

How much protein is in Korean Beef Lettuce Wraps?

One serving (the recipe makes 4) has 28 g of protein in about 350 calories, alongside 8 g carbohydrate and 14 g fat, plus 1 g fiber and 380 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

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