KOREAN-INSPIRED GROUND BEEF LETTUCE WRAPS
Provided by Aarti Sequeira
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the beef: Add the beef to a medium skillet over medium-low heat. Cook, breaking up with a wooden spoon and slowly rendering the fat, 8 to 10 minutes. Using a large spoon remove half of the rendered fat and discard. Add the garlic, scallions and ginger and cook an additional 2 to 3 minutes. Set aside.
- For the sauce: Stir together the soy sauce, gochujang, honey and sesame oil in a small bowl. Stir some of the sauce into the beef, a few tablespoons at a time, until seasoned to your taste. Set aside.
- For the sticky rice: Rinse the rice until the water runs clear. Combine the rice, oil and 1 1/2 cups water in a pressure cooker or Instant Pot®. Cook on high pressure, 8 minutes. Allow the steam to release slowly, for about 5 minutes, then remove the lid. Roll the beef, sticky rice, sauce and cucumber slices in lettuce leaves and eat.
KOREAN BEEF LETTUCE WRAPS
Everyone's favorite Korean BBQ made at home with these light/refreshing lettuce wraps! Can also be made/prepped ahead of time!
Provided by Chungah Rhee
Categories entree
Yield 8 servings
Number Of Ingredients 12
Steps:
- 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. 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. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside. 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. To serve, spoon rice into the center of a lettuce leaf, taco-style; top with steak, garnished with sesame seeds, if desired.
KOREAN STEAK IN LETTUCE CUPS (LOW CARB)
From a GH cook booklet. Sliced steak simmered in a rich soy-ginger sauce and served in Boston lettuce leaves. Adjust chili to taste
Provided by Dragonfly AZ
Categories One Dish Meal
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- In medium bowl, stir soy sauce, Splenda, oil, ginger, pepper and garlic until blended. Stir in beef and marinate for 15 minutes.
- In a non-stick skillet, heat celery, carrots and water to boiling. Cook 2-3 minutes or until veges are crisp-tender, stirring occasionally.
- Add beef and marinade, cook 2-3 minutes, or until meat just loses its pink color, stirring constantly.
- Stir in green onions and sesame seeds and cook for 1 minute.
- Remove from heat and serve wrapped in lettuce leaves.
Nutrition Facts : Calories 558.8, Fat 29.9, SaturatedFat 9.8, Cholesterol 138.3, Sodium 1752, Carbohydrate 17.1, Fiber 5.9, Sugar 7, Protein 55.3
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