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Korean Beef Lettuce Wraps
Korean Beef Lettuce Wraps are ready in just 15 minutes. This easy, gluten free dinner recipe is made from fridge and pantry staples. So easy!
Servings 4
Calories 213kcal
Ingredients
- 1 lb lean ground beef
- pepper
- 2 green onions chopped
For the sauce:
- 1/4 cup gluten-free reduced-sodium Tamari or soy sauce if not GF
- 2 Tablespoons granulated OR coconut sugar
- 2 teaspoons sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon Siracha OR Chili Garlic Sauce or more or less
- 1/4 teaspoon ground ginger
- 2 cloves garlic pressed or minced
- 1 teaspoon toasted sesame seeds
For serving:
- 1 head butter or Boston Bibb lettuce leaves separated, optional
- Cooked white rice
- Kimchi Cleveland Kitchen brand recommended
- Spicy mayo made from mixing mayo with Siracha
Instructions
For the sauce:
- Add the ingredients into a small mixing bowl then whisk to combine and set aside.
For the beef:
- Heat a large skillet over medium-high heat then add the ground beef, season with pepper, and brown until the beef is cooked halfway through. Add the green onions then continue to saute until the beef is fully cooked. Drain if necessary then return to the skillet.
- Pour the sauce into the skillet then stir to combine and cook until the beef has absorbed nearly all the sauce, 1-2 minutes. Turn off the heat.
- Scoop cooked rice into bowls or inside fresh lettuce cups then scoop the beef mixture on top. Serve with kimchi and spicy mayonnaise if desired.
Notes
- Estimated nutritional information is the for the beef only.
- This recipe was updated in May 2026 to simplify the cooking process, and add a splash of rice vinegar to the sauce.
Nutrition
Calories: 213kcal | Carbohydrates: 8g | Protein: 26g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 899mg | Potassium: 451mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 3mg