These Korean Beef Lettuce Wraps are a flavorful and satisfying dish made with beef, a tasty soy and chili based sauce, and edamame, served in a lettuce wrap.
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If you’re looking for a healthy and delicious low-carb meal idea, these Korean Beef Lettuce Wraps are an excellent option to consider. They’re perfect for anyone following a Keto or low-carb diet, as they are packed with protein and healthy fats, and contain only a small amount of carbs.
One of the best things about these Korean Beef Lettuce Wraps is that they’re easy to customize based on your own dietary needs and preferences. If you prefer a milder flavor, you can adjust the amount of Gochujang sauce or choose a different type of chili sauce. And if you’re looking for more veggies, you can add sliced mushrooms, bell peppers, or shredded carrots to the filling.
- Soy sauce – I use low sodium to keep the salt down. You can use tamari if you prefer to keep it gluten free.
- Light brown sugar – You can use a brown sugar substitute if you want to lower the sugar profile
- Gochujang sauce – This is our favorite type, but you can choose any kind of chili sauce
- Ground ginger – Freshly ground adds the most flavor and aroma.
- Toasted sesame oil – Use a high quality oil for the best flavor.
- Beef sirloin strips – Choose a high quality sirloin, sliced thinly, or go with ground beef if you prefer.
- Green onions – These give a great flavor and aroma to the beef.
- Garlic – Freshly minced garlic adds the best flavor and aroma.
- Butter or Boston Bibb Lettuce – These types of lettuce have the best leaves for making lettuce wraps from. You could also use a small head of romaine or radicchio.
- Toasted sesame seeds – These are for the sauce and for garnish.
- Optional: shelled edamame beans, sliced carrots, etc.
How to Cook Korean Beef Lettuce Wraps
In a bowl, whisk together the soy sauce, brown sugar, Gochujang sauce, ground ginger, and sesame seeds. Set the sauce aside.
Pour the sesame oil into a skillet over medium-high heat. When hot, add the beef and half of the green onions. Cook the meat until it’s browned, about 4-5 minutes. Add the garlic then pour in the sauce. Saute again for one minute to allow the beef to soak up all the sauce.
To assemble the lettuce wraps, add a scoop of the beef mixture into each lettuce leaf. Garnish with remaining green onion, sesame seeds, and any optional garnish you like. I’ve added some edamame and sliced carrots. You can add additional chili sauce to the top too, if you want more heat.
Additional Helpful Tips
- Select crisp and fresh lettuce leaves that are sturdy enough to hold the filling.
- If using ground beef, drain the excess fat after browning to prevent the dish from becoming too greasy.
- These lettuce wraps are great for meal prep, so consider doubling the recipe to enjoy it throughout the week.
If you have leftover beef filling, store it in an airtight container in the refrigerator for up to 3 days. Reheat the beef in a skillet or in the microwave before using it to assemble new wraps.
If you have already assembled the lettuce wraps, they are best eaten immediately. However, if you need to store them, wrap each lettuce wrap tightly in plastic wrap or foil and store them in an airtight container in the refrigerator for up to 2 days. To reheat, microwave the wraps for 15-20 seconds or until heated through.
If you want to store the components separately, store the cooked beef in an airtight container in the refrigerator for up to 3 days, and store the lettuce leaves and any additional toppings in separate containers. When ready to serve, assemble the wraps with the desired amount of filling and toppings.
Frequently Asked Questions
Can I freeze the beef filling?
Yes, you can freeze the beef filling in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating. This is a great way to have an easy low-carb meal on the go for when you’re too busy or don’t have the time to make something.
Can I use a different type of meat instead of beef?
You can substitute ground turkey, chicken, or pork if you prefer. However, keep in mind that the flavor and texture may be slightly different. We like to make these lettuce wraps with all kinds of different meats to keep it fun and fresh.
Can I double or triple the recipe?
You can easily double or triple the recipe to feed a larger crowd or for meal prep purposes. These are great to serve for a party where there are gluten free guests or people on a low-carb diet.
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Korean Beef Lettuce Wraps
- 1/4 cup low sodium soy sauce or tamari
- 2 tablespoons light brown sugar or brown sugar substitute
- 1/2 teaspoon Gochujang sauce or other chili sauce
- 1/4 teaspoon ground ginger
- 1 teaspoon toasted sesame seeds plus more for garnish
- 2 teaspoons sesame oil
- 1 pound ground beef or sirloin strips
- 2 green onions chopped, divided
- 2 cloves garlic minced
- 1 head butter or Boston Bibb lettuce leaves separated
- Cook rice according to instructions on the package.
- In a bowl, whisk together soy sauce, sugar, Gochujang sauce, ground ginger, and sesame seeds. Set aside.
- Pour the sesame oil into a skillet over medium-high heat. When hot, add ground beef and half the green onions. Cook and crumble the meat until browned, about 8 minutes. Add garlic and saute for just 30 seconds. Pour in sauce. Saute for one minute.
- To assemble, add a small amount of rice and ground beef mixture to each lettuce leaf. Garnish with remaining green onion and sesame seeds.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.