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. See above.
- Eggs. Egg Salad for president.
- Applegate Farms Salami. Can’t stop / won’t stop.
- Ground beef.
Even if I don’t have a concrete plan in mind for using ground beef, I buy it anyway. It’s an inexpensive protein option, super 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 though, Korean Beef Lettuce Wraps, is rising to the top of my ground beef faves list!
What is Korean Beef?
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.
Well, I decided to make this traditional dish weeknight friendly by using ground beef instead of sliced steak! All you do is brown ground beef with green onions and garlic then simmer for a minute with 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!
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 low carb route, you could swap the white rice for cauliflower rice which I think 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. Go give it a try!
How to Make Korean Ground Beef
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 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!
Similar Recipes
- Sesame Chicken Fried Rice
- Gluten Free Chicken Lo Mein
- Sweet Chili Sesame Shrimp and Zoodles
- Pot Sticker Noodle Bowls
- Lighter Broccoli Beef
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Korean Beef Lettuce Wraps
Description
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.
Ingredients
- 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
- 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.
Made last night, fast, and delicious. Better than the roll ups at PF Changs.
What an awesome compliment, Susan! Thank you so much – I’m thrilled you liked the recipe!
This is excellent with ground pork!
Great idea – I’ll have to try that!!
Made this for the first time tonight. It was so good and am sad there are no leftovers! Will definitely be making this again. Thanks for the recipe!
I’m so glad you loved the dish, Renee!! Thank you so much for your feedback and recipe rating!
Made this for dinner tonight my family loved it! The only thing we agreed on is it needs something else maybe diced carrots or bell peppers. But overall everyone was happy. Thank you for sharing!
I’m so glad you all love it! This is a great base dish to jazz up with extra veggies next time!
Tried this recipe/dish multiple times and we love it. I try to avoid beef and pork and substituted it with ground turkey and chicken for a healthier option. I just added more chili garlic sauce to give it some more kick since we love spicy food. We also added some ghost pepper oil separately since my husband and I have high threshold for spiciness. Also used Artisan lettuce romaine for crunchiness and texture. But even just following the measurement of this recipe, it is super delicious without alterations!!!
The other thing I like about this dish as well is that it is so fast to prepare! This is definitely our go-to dish for dinner especially on weekdays when we are so tired from work.
I’m so glad you love this dish and are able to make it your own!!
I make these WEEKLY! So good! I double the sauce recipe and use 1lb ground beef, fresh ginger, about 3 cups shredded cabbage and carrots. I skip the whole “wrapping” part and just do bowls with shredded lettuce, jasmine rice and filling. My kids and husband love them!
I made these with turkey and they were outstanding.
What a fantastic dish; I’ll be trying it out this weekend.
Very tasty and easy! The family loved.
About how many people does this serve?
This will serve 4. :)
Flavors are great! Only issue I had was the lack of sauce.
Turned out pretty dry.
DEEEELICIOUS! entire family gobbled it up. chopped up some carrots, cucs and cabbage to add to the wraps. Thanks for yet another winner dinner :-)