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.
Ingredients
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.