Korean Beef Lettuce Wraps are ready in just 15 minutes! This easy, gluten-free dinner recipe is made from kitchen staples and is completely craveable.
Foods I never need to add to my grocery list because they end up in my cart each week no matter what:
- Applesauce. Because kids.
- Wine. Because kids!
- Eggs. Egg Salad fo LIFE.
- Applegate Farms Salami. Can’t stop won’t stop.
- Ground beef.
Lest you think I’m completely boring and predictable, this past weekend I returned home from the store with a $15 potted orchid and a small amount of buyers remorse. #WHY
Anyway, even if I don’t have a concrete plan in mind for using ground beef, I buy it anyway. Around here it’s an inexpensive protein option (I mean, it’s no bean or lentil but it’s hard to beat organic beef for $4.99/lb at Costco. It’s also hard feeding Ben beans and lentils!) versatile, and most importantly, Lincoln loves it. And if you have a toddler, then you know you gotta ride that “foods we don’t complain about eating” train as far as humanly possible before its inevitable derailment.
While ground beef is spaghetti-bound at least once a week, I also frequently use it to make Skillet Tater Tot Casserole, Taco Chili, and Incredible Italian Meatballs (here are all my ground beef recipes in case you need some inspiration!) My newest creation, Korean Beef Lettuce Wraps, is destined to become a repeater too!
If you’ve never tasted the flavors of Bulgogi, a Korean beef dish that inspired these lettuce wraps, you’re in for a real treat. Thinly sliced beef is flavored with soy sauce (we’re going with gluten-free Tamari here,) sugar, sesame, garlic, and green onion then grilled or stir fried. The beef has that savory/sweet flavor that keeps you going back for bite after bite.
I decided to make the already weeknight-friendly recipe even easier by swapping thinly sliced beef for ground beef instead. All you have to do is brown it with green onions and garlic then simmer for 1 minute in a 5 ingredient sauce. Scoop over fresh lettuce cups filled with cooked rice for a 3-bite taco-type dish. 15 minutes + fridge and pantry staples = total home run!
To make this meal toddler-friendly, I scooped the rice into a bowl then topped with the seasoned ground beef plus a few green beans on the side. If you wanted to go the low carb route, you could swap the white rice for cauliflower rice which I think would be super good sauteed in either sesame or garlic-flavored wok oil. Either way, this gluten-free dinner recipe couldn’t be easier nor more delicious. Go give it a try!
Start by heating 2 teaspoons sesame oil in a large, 12″ skillet over medium-high heat. Add 1lb ground beef, the chopped white and light green parts of 2 green onions, and a dash of white pepper (or black pepper if that’s all you have on hand) then saute until cooked through. Add 2 cloves minced garlic then saute for 30 seconds.
Next, drizzle in a mixture of 1/4 cup LOW-SODIUM gluten-free Tamari, 2 Tablespoons coconut sugar (could sub in white sugar or honey,) 1/2 teaspoon chili garlic sauce (or more or less), 1/4 teaspoon ground ginger, and 1 teaspoon toasted sesame seeds then saute for 1 more minute.
That’s all she wrote! Scoop white rice (which will cook alongside the ground beef – timing instructions in the recipe card below) into lettuce cups then top with the green parts of the chopped green onions, plus more toasted sesame seeds, and dive in. I hope you love this craveable, seriously simple weeknight dinner recipe! Enjoy!
Korean Beef Lettuce Wraps
Korean Beef Lettuce Wraps are ready in just 15 minutes! This easy, gluten-free dinner recipe is made from kitchen staples and is even better than take-out.
- 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
- 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.
- 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.
- 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.
- Scoop cooked rice into lettuce leaves then 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.