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!

Prep Time 5

Cook Time 10

Total Time 15

Course Main Course

Cuisine Asian

Keyword dairy free, gluten free, low fat

Method Stovetop

Servings

Calories 385kcal

1 cup long grain white rice
1/4 cup gluten free reduced-sodium Tamari or soy sauce if not GF
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
1 lb lean ground beef
2 green onions chopped - white and light green parts and dark green 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.