Korean Beef Lettuce Wraps
- Korean Beef Lettuce Wraps
- Recipe
- Ingredients
- Instructions
Everyone’s favorite Korean BBQ made at home with these light/refreshing lettuce wraps! Can also be made/prepped ahead of time!
Guys.
It’s finally happening.
I’m moving into my studio.
Also known as #DDHQ.
You know.
Damn Delicious Headquarters.
I’m scrambling back and forth moving things in.
Cleaning. Organizing. Making 83717 trips to IKEA. You know the drill.
I also make a few trips out there just for the meatballs.
But before my next IKEA trip, I had to share these lettuce wraps.
My all-time favorite lettuce wraps, really.
Although these PF Chang’s one comes to a close second.
This is my fave though because you can just eat the leftover meat as is – over a bowl of rice, a salad, or by itself.
But the lettuce wrap combo is light and refreshing.
And it also makes for a perfect lunch sack.
I mean, I might just pack this alongside to eat with my IKEA meatballs.
Just saying.
Recipe
Yield: 8 servings
Prep: 1 hour
Cook: 10 minutes
Total: 1 hour
Ingredients
Instructions
1. In a medium bowl, whisk together soy sauce, brown sugar, green onions, garlic, sesame oil, ginger, pear and Sriracha, if using. Reserve 1/4 cup and set aside.
2. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the steak from the marinade.
3. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
4. Preheat grill to medium high heat. Add steak to grill and cook, flipping once and basting with reserved 1/4 cup marinade until cooked through, about 1-2 minutes on each side.
5. To serve, spoon rice into the center of a lettuce leaf, taco-style; top with steak, garnished with sesame seeds, if desired.
