Korean Beef Lettuce Wraps

I discovered this recipe a few months ago on a fellow blogger’s site – http://www.Iowagirleats.com. She features gluten-free recipes and I love her site along with this recipe. I also found out that Iowa girl’s name is Kristin as well! I am not a huge fan of ground beef-based recipes but there is a place for them with my picky eaters and I like to introduce new flavor profiles to my kids when I can. This hit all the right notes. I tried it out one night with my family, and they ate it up. Some members are not into their greens, and went sans lettuce wraps that night. Then I made a batch for my Monday night dinner delivery group. Whoo… they loved it! I made it again tonight, and my daughter asked for more lettuce to wrap up her rice and beef. I will link to Kristin’s site Iowa girl eats, for the recipe. Her pictures are lovely. Mine are a snap of a busy Monday night. Try this out and let me know how much you love these lettuce wraps.

https://iowagirleats.com/2017/07/18/korean-beef-lettuce-wraps/

Korean Beef Lettuce Wraps with green cabbage and a little Sriracha.



Korean Beef Lettuce Wraps

Author Kristin from iowagirleats

SERVES 4

  • 1 cup long grain white rice
  • 1/4 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 honey
  • 1/2 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 ground beef
  • 2 green onions, chopped – white and light green parts, and dark parts divided
  • white pepper
  • 2 cloves garlic, pressed or minced
  • 1 head butter or Boston Bibb lettuce, leaves separated

Directions

  1. Add rice and 1-1/2 cups water to a small saucepan then bring to a boil. Turn heat down to low then cover and simmer for 10 minutes (water should just barely be at a simmer.) Remove pan from heat then let sit for 5 minutes before 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 set aside.
  3. Heat sesame oil in a 12″ skillet over medium-high heat. Add ground beef and white and light green parts of green onions then season with white pepper and cook through. Add garlic then saute for 30 seconds. Pour in sauce then saute for 1 more minute.
  4. Scoop cooked rice into lettuce leaves then top with Korean beef mixture, green parts of green onions, and extra toasted sesame seeds if desired.
Nina wrapping up her brown rice and Korean beef.

My Notes: I used brown rice instead of white but she suggests cauliflower rice, awesome! I used extra Sriracha, and shredded green cabbage to garnish and cilantro would be great as well. Fresh ginger made for a nice punch of flavor and heat.


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