dinnerquickketodairy-freeegg-free
Korean Beef Lettuce Wraps
Sweet, savoury, and satisfying. All the flavours of bulgogi in a quick weeknight dinner.
Prep
10 mins
Cook
10 mins
Servings
4
Difficulty
easy
Instructions
Instructions
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Make the sauce. Whisk together coconut aminos, sesame oil, rice vinegar, sweetener, garlic, ginger, and red pepper flakes.
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Brown the beef. Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned and cooked through—about 6-7 minutes. Drain excess fat if needed.
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Add sauce. Pour sauce over the beef and stir well. Cook for 2-3 minutes until sauce thickens slightly and coats the meat.
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Prep lettuce cups. Separate butter lettuce leaves, wash, and pat dry. Choose the most cup-shaped leaves.
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Serve. Spoon beef mixture into lettuce cups. Top with green onions and sesame seeds.
Toppings
- Sliced cucumber
- Pickled ginger
- Sriracha mayo
- Kimchi
- Fresh cilantro
- Sliced radishes
Notes
- Coconut aminos is lower carb than soy sauce
- Ground pork or chicken works too
- Make it spicier with gochujang paste
- Beef keeps well for meal prep—just don’t dress lettuce until serving