Overhead photo of Korean Beef Lettuce Wraps

Foods I never need to add together to my grocery list because they end up in my cart each week no matter what:

  • Applesauce. Because kids.
  • Wine. Run across above.
  • Eggs. Egg Salad for president.
  • Applegate Farms Salami. Can't stop / won't stop.
  • Footing beef.

Fifty-fifty if I don't take a concrete plan in mind for using basis beef, I buy it anyway. Information technology's an inexpensive poly peptide pick, super versatile, and nearly importantly, Lincoln loves it. And if you have a toddler and then y'all know you gotta ride that "foods nosotros don't complain about eating" train as far as humanly possible before its inevitable derailment.

While ground beef is spaghetti-leap at to the lowest degree once a week, I besides frequently employ it to make Skillet Potato Tot Casserole, Taco Chili, and Incredible Italian Meatballs (here are all my basis beef recipes in case you lot need some inspiration!) My newest creation though, Korean Beef Lettuce Wraps, is rise to the top of my ground beef faves list!

Korean Beef over rice

What is Korean Beef?

If you've never tasted the flavors of Bulgogi, a Korean beef dish that inspired these lettuce wraps, you're in for a real care for. Thinly sliced beef is flavored with soy sauce (we're going with gluten-complimentary Tamari hither,) sugar, sesame, garlic, and green onion then grilled or stir fried. The beef has that savory/sweet season that keeps you going dorsum for bite subsequently bite.

Well, I decided to brand this traditional dish weeknight friendly by using footing beef instead of sliced steak! All yous exercise is brown basis beef with green onions and garlic so simmer for a infinitesimal with a 5 ingredient sauce. Scoop over fresh lettuce cups filled with cooked rice for a 3-seize with teeth taco-type dish. 15 minutes + refrigerator and pantry staples = full home run!

Kid Friendly and Low Carb Options

To brand this meal toddler-friendly, I turned the Korean ground beef into Korean Beef Bowls past scooping the meat mixture over rice. If you want to go the depression carb route, you could swap the white rice for cauliflower rice which I think would be super tasty sauteed in either sesame or garlic-flavored wok oil. Or scoop the meat mixture into lettuce cups every bit shown, minus the rice. Whichever way you go, this gluten-costless dinner recipe couldn't exist easier nor more than delicious. Go give it a try!

Hand holding Korean Beef lettuce cup made with ground beef

How to Brand Korean Ground Beefiness

Start by heating 2 teaspoons sesame oil in a big, 12″ skillet over medium-high heat. Add together 1lb ground beefiness, the chopped white and low-cal green parts of 2 light-green onions, and a dash of white pepper (or blackness pepper if that's all you accept on hand) then saute until cooked through. Add two cloves minced garlic then saute for 30 seconds.

Next, drizzle in a mixture of1/four cup Low-SODIUM gluten-gratuitous Tamari, 2 Tablespoons coconut sugar (could sub in white saccharide or honey,)1/2 teaspoon chili garlic sauce (or more than or less),ane/4 teaspoon ground ginger, and1 teaspoon toasted sesame seeds so saute for 1 more than minute.

That'south all she wrote! Scoop white rice into lettuce cups then top with the green parts of the chopped green onions, plus more toasted sesame seeds, and dive in. I hope yous dear this craveable, seriously simple weeknight dinner recipe! Savour!

Korean Beef Lettuce Wraps on a platter with rice

Similar Recipes

  • Sesame Chicken Fried Rice
  • Gluten Free Chicken Lo Mein
  • Sweet Chili Sesame Shrimp and Zoodles
  • Pot Sticker Noodle Bowls
  • Lighter Broccoli Beefiness

Description

Korean Beef Lettuce Wraps are prepare in just 15 minutes! This like shooting fish in a barrel, gluten-free dinner recipe is made from kitchen staples and is fifty-fifty better than have-out.

Ingredients

serves four

  • 1 cup long grain white rice
  • 1/4 loving cup LOW SODIUM gluten-free Tamari or soy sauce (dish will not be GF if using traditional soy sauce)
  • 2 Tablespoons coconut sugar or white sugar or dearest
  • 1/two teaspoon chili garlic sauce (or more or less)
  • 1/4 teaspoon ground ginger
  • 1 teaspoon toasted sesame seeds, plus more for garnish
  • 2 teaspoons sesame oil
  • 1lb lean basis beef
  • 2 greenish onions, chopped - white and calorie-free dark-green parts, and dark parts divided
  • white pepper
  • two cloves garlic, pressed or minced
  • one caput butter or Boston Bibb lettuce, leaves separated

Directions

  1. Add rice and 1-1/2 cups water to a minor saucepan and so bring to a boil. Plough oestrus down to depression then cover and simmer for 10 minutes (water should just barely be at a simmer.) Remove pan from heat then let sit down for 5 minutes earlier removing the lid and fluffing with a fork. Set aside.
  2. Meanwhile, whisk together gluten-free Tamari or soy sauce, coconut sugar, chili garlic sauce, ground ginger, and sesame seeds in a small dish then ready aside.
  3. Heat sesame oil in a 12" skillet over medium-high estrus. Add together ground beef and white and light greenish parts of green onions then season with white pepper and cook through. Add together garlic then saute for 30 seconds. Cascade in sauce then saute for 1 more than minute.
  4. Scoop cooked rice into lettuce leaves and so top with Korean beef mixture, green parts of green onions, and extra toasted sesame seeds if desired.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.