Korean Beef Lettuce Wraps

I like duplicating dishes when I go to restaurants or see items at the grocery store. If there’s a dish I really enjoy, I take mental notes of the ingredients and flavors before trying it 👩‍🍳 in my kitchen. I’ve been doing this since my 20s’ and now I have a partner, my husband David, who also enjoys it.
 
There are many that I’ve duplicated and already posted like Veal Milanese, Orange Julius 🍊, Ahi Tuna Poke Bowl, Peri Peri Chicken, Pirate Peanut Butter Cookies, Swedish Meatballs, Filet-O-Fish Sandwich, French Vanilla Coffee Creamer, Hamburger Helper, Croquetas de Jamón, Chocolate Mint Nanaimo Bars, etc.
 
While vacationing in the Palm Springs’ area, we went to P.F. Chang’s and tried one of their signature dishes. After cutting the chicken 🐓 into small bite sized pieces, sautéed them and then poured the sauce over, the results were pretty close to theirs.
 
My only problem was the fact that the process (cutting the protein into tiny pieces) took time ⏰. I wanted something faster and easier therefore I switched to ground beef although ground pork would be lovely as well. I also modified the recipe by adding more flavor to the sauce and more ingredients to the meat mixture. I ended it up with this featured recipe… my Korean Beef Lettuce Wraps!
 
This is totally an “OMG” 😍! Packed with deliciousness, this easy meal is perfect for lunch or as a light dinner. It can be turned into a gluten-free recipe by omitting the rice and swapping for rice noodles or cauliflower rice. The same applies with the meat mixture… add mushrooms, celery, or top the wraps with Kimchi and more sesame seeds.
 
I’ve made this recipe many times and I love how the flavors mingle together. The sauce has a gorgeous balance of sweetness, saltiness 🧂 and spiciness. I use coconut sugar in it but if you don’t have any on hand, simply use brown sugar.
 
There’s some sambal oelek in the sauce also known as chili garlic sauce. I always have fresh ginger in my crisper but if I run out, I substitute with ¼ teaspoon of ground instead. Mirin is another ingredient that goes in the sauce. It’s similar to sake but with a lower alcohol content and more sugar in it.
 
When it’s time to assemble the Korean Beef Lettuce Wraps, butter or Boston lettuce are both great options. After scooping about 1 to 1 ½ tablespoons of rice 🍚, each wrap is then topped with the meat mixture. To garnish, I use the green parts of green onions although you can use other suggested ingredients mentioned above.
 
I personally prefer using jasmine rice over basmati but either one is fine. If you’re not certain how to cook jasmine rice perfectly, click on this link… Jasmine Rice • How to Cook Perfectly. For a gluten-free version, switch to rice noodles 🍜 or cauliflower rice.
 
These Korean Beef Lettuce Wraps are one of my favorite go-to summer recipes. This dish is so easy to make plus it’s ready in less than 30 minutes ⏳. Light and loaded with flavor, these are a delightful finger food meal to enjoy for lunch or dinner…
Bon Appétit! 🍽
 
Here are several more delicious summer recipes for you to enjoy… 😀
– Vietnamese Summer Rolls
– Classic Pasta Salad
– Piña Colada Ice Cream
– California Burgers
– Spanish Sangria
– Cherries Jubilee
– Grilled Jalapeño Poppers
and for even more beef recipes 🐄, click on this link… Recipe Category • Beef
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Korean Beef Lettuce Wraps

Tasty, light and easy to make, these Korean Beef Lettuce Wraps are a flavorful meal you can enjoy for lunch or dinner.

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Servings 4

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Passive Time 0 minutes mins

Ingredients

  

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SAUCE

• 1/4 cup hoisin sauce
• 2 tbsp. low-sodium soy sauce
• 2 tbsp. coconut sugar (substitute brown sugar)
• 1 tbsp. mirin
• 1 tsp. sambal oelek
• 1 tbsp. ginger, minced (substitute 1/4 tsp. ground ginger)
• 1 tsp. sesame oil tips & tricks
• 1/2 tbsp. sesame seeds, toasted

MEAT

• 1 tbsp. canola oil tips & tricks
• 1/2 cup carrots, peeled and diced
• 1/2 cup red peppers, diced
• 1 lb. lean ground beef
• freshly ground black pepper, to taste (I always use mixed peppercorns)
• 3 large cloves garlic, pressed
• 2 large green onions, chopped, white and green parts separated

WRAPS

• 1 head butter or Boston lettuce, leaves separated and washed
• 1 cup jasmine rice, well-rinsed, drained and cooked see Recipe

Directions

 

• In a small bowl, add all the sauce ingredients. Whisk until nicely blended and set aside.
• In a skillet over medium-high heat, add canola oil. When shimmering, add carrots and sauté for 3 minutes. Add red peppers and sauté for 2 minutes.
• Add ground beef and break it into small pieces; season with freshly ground black pepper. Cook halfway before adding pressed garlic; cook until the meat is no longer pink.
• Add white parts of green onions and sauté for 1 minute.
• Drain the meat mixture in a colander and return to the skillet. Reduce the heat to medium, pour the sauce over and stir to coat; cook for 1 minute.
• Scoop cooked rice onto lettuce leaves before topping with beef mixture. Sprinkle on green parts of green onions and serve immediately.

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