Overhead photo of Korean Beef Lettuce Wraps

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

  • Applesauce. Considering kids.
  • Wine. See above.
  • Eggs. Egg Salad for president.
  • Applegate Farms Salami. Tin't finish / won't stop.
  • Ground beef.

Even if I don't have a concrete plan in listen for using ground beefiness, I buy it anyway. It's an inexpensive protein option, super versatile, and most importantly, Lincoln loves it. And if you lot have a toddler then you lot know y'all gotta ride that "foods we don't mutter about eating" train every bit far as humanly possible before its inevitable derailment.

While ground beefiness is spaghetti-bound at to the lowest degree in one case a week, I besides often utilise information technology to make Skillet Potato Tot Goulash, Taco Chili, and Incredible Italian Meatballs (here are all my basis beef recipes in case yous need some inspiration!) My newest creation though, Korean Beef Lettuce Wraps, is rising to the height of my ground beef faves list!

Korean Beef over rice

What is Korean Beef?

If yous'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-gratis Tamari here,) sugar, sesame, garlic, and light-green onion then grilled or stir fried. The beefiness has that savory/sweetness flavor that keeps you going back for bite after bite.

Well, I decided to make this traditional dish weeknight friendly by using ground beefiness instead of sliced steak! All yous do is brown ground beef with greenish onions and garlic then 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 + fridge and pantry staples = full abode run!

Kid Friendly and Low Carb Options

To make this meal toddler-friendly, I turned the Korean ground beef into Korean Beef Bowls by scooping the meat mixture over rice. If you want to go the depression carb route, you could bandy the white rice for cauliflower rice which I retrieve would be super tasty sauteed in either sesame or garlic-flavored wok oil. Or scoop the meat mixture into lettuce cups as shown, minus the rice. Whichever way you go, this gluten-free dinner recipe couldn't be easier nor more delicious. Become requite information technology a try!

Hand holding Korean Beef lettuce cup made with ground beef

How to Make Korean Ground Beef

Get-go by heating 2 teaspoons sesame oil in a large, 12″ skillet over medium-high estrus. Add 1lb ground beef, the chopped white and low-cal green parts of 2 light-green onions, and a dash of white pepper (or black pepper if that's all you have on hand) so saute until cooked through. Add 2 cloves minced garlic then saute for thirty seconds.

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

That's all she wrote! Scoop white rice into lettuce cups and so meridian with the light-green parts of the chopped greenish onions, plus more than toasted sesame seeds, and swoop in. I promise you honey this craveable, seriously elementary weeknight dinner recipe! Enjoy!

Korean Beef Lettuce Wraps on a platter with rice

Like Recipes

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

Description

Korean Beef Lettuce Wraps are ready in just 15 minutes! This piece of cake, gluten-costless dinner recipe is made from kitchen staples and is even meliorate than take-out.

Ingredients

serves 4

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

Directions

  1. Add rice and 1-1/ii cups water to a small-scale saucepan and so bring to a boil. Turn heat down to low so cover and simmer for ten minutes (water should but barely exist at a simmer.) Remove pan from rut then let sit down for 5 minutes before removing the lid and fluffing with a fork. Set aside.
  2. Meanwhile, whisk together gluten-costless Tamari or soy sauce, coconut sugar, chili garlic sauce, ground ginger, and sesame seeds in a minor dish so ready bated.
  3. Heat sesame oil in a 12" skillet over medium-high heat. Add together ground beefiness and white and light green parts of dark-green onions then season with white pepper and cook through. Add garlic then saute for thirty seconds. Cascade in sauce then saute for ane more than minute.
  4. Scoop cooked rice into lettuce leaves then acme with Korean beef mixture, green parts of green onions, and actress toasted sesame seeds if desired.

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