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Korean Sizzling Beef Lettuce Wraps

These popped up on my menu recently, and more than one of you asked for the recipe.

I have very few photos (apologies), but I wanted to get the recipe up here for you without waiting until the next time I make it.

I can always add more photos later. 😉

As I said in my menu plan post, these are Korean in the same way that Taco Bell is Mexican, so don’t take the recipe title too seriously.   These wraps are very, very loosely inspired by Korean flavors.

The recipe is from the most recent Cook’s Country magazine (June/July 2018). If you haven’t subscribed yet, give it a try!

I almost always find at least one good I’ll-make-this-again main dish recipe in each issue, which makes my subscription price feel totally worth it to me.

Because holy-moly, it feels really hard to find healthy-ish, not too complicated, not too expensive main dish, popular with the whole family dinner recipes.   So anytime I find one, it feels like I discovered gold.

Korean Beef Lettuce Wraps

Anyway!   These are easy, tasty, fairly healthy, and I believe they’re gluten-free as long as your soy sauce is wheat-free.

One more thing: the Sriracha mayo sauce is super delicious.

But if you are feeding heat-averse people (at my house: everyone but Joshua and me!), you can do what I did and make some yum-yum sauce for them.

Korean Sizzling Beef Lettuce Wraps

Printable Korean Beef Lettuce Wraps

1 English cucumber, halved and sliced thin
1/4 cup seasoned rice vinegar
1/4 cup mayonnaise
2 tablespoons Sriracha sauce
3 tablespoons soy sauce
2 tablespoons packed brown sugar
4 garlic cloves, minced
1 tablespoon toasted sesame oil
1.5 pounds 85% lean ground beef
1 head Bibb lettuce, leaves separated

Place cucumber in a bowl and stir in vinegar; set aside.

In a separate bowl, combine mayonnaise and Sriracha; set aside.

In a third bowl, mix soy sauce, brown sugar, garlic, and oil.

In a large skillet, brown the ground beef over high heat until it starts to cook in its own fat (8-10 mins). Add soy sauce mixture to skillet; cook and stir for a minute or two.

Fill lettuce leaves with beef mixture; top with cucumbers and Sriracha sauce.

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Tuesday 25th of September 2018

My quick meal for energy before gardening.....can of sardines in mustard sauce....cut up Indian flat bread in to pieces size of crackers. Spread cream cheese on each. Add sardine chunk and slice of white onion. Have applesauce as a side.


Wednesday 15th of August 2018

These beef lettuce wraps look like they would make a yummy weeknight meal without a lot of fuss. I definitely have to try these on one of my carb-free nights!


Wednesday 6th of June 2018

These are so delicious! They were met with rave reviews by the whole family. They’re definitely going in the rotation! Thank you for sharing.


Thursday 7th of June 2018

So glad you guys liked them!

Sara F.

Monday 4th of June 2018

I made this on a Friday night when we needed a quick dinner option to save us from ordering out after seeing you reference them again recently . They were great!


Saturday 12th of May 2018

So just to clarify, you don't drain the beef before adding the sauce?? Thanks


Saturday 12th of May 2018

I haven't found that to be necessary with the ground beef I use (it's from a local farm and isn't super duper greasy). But if your browned beef is swimming in grease, you might want to drain it.

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