Korean Skillet Beef Lettuce Wraps Recipes

KOREAN-INSPIRED GROUND BEEF LETTUCE WRAPS

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

Steps:

• Whisk in a bowl the brown sugar, soy sauce/tamari, 1/2 tbsp sesame oil, garlic, ginger, rice wine vinegar, and red pepper flakes until blended; set aside.
• In a wok or large skillet, brown the ground beef in 1/2 tbsp sesame oil.
• Add the white part of the green onions to the beef and continue cooking until the beef is done.
• Drain any rendered fat.
• Pour the sauce over the meat and allow it to reduce down; about 3-5 minutes.
• Serve in lettuce leaves or over rice.
• Sprinkle remaining green onions over each portion and garnish with sesame seeds if using.

KOREAN BEEF LETTUCE WRAPS

Steps:

• In an extra-large skillet cook beef over medium-high heat until browned. Stir in soy sauce, Asian pepper sauce, and sesame oil. Stir in broccoli slaw. Cook and stir over medium heat 2 to 3 minutes or until slaw mixture is just wilted.
• Spoon beef mixture onto lettuce leaves. Top with red sweet pepper and, if desired, peanuts, and/or green onions and additional sriracha sauce. Serve with lime wedges.

KOREAN SKILLET BEEF LETTUCE WRAPS

Steps:

• In a bowl stir together soy sauce, sugar, sesame oil, green onions, garlic, ginger and 4 tablespoons sesame seeds; mix until the sugar is dissolved.
• Add in the steak and toss to coat; marinade 20 minutes at room temperature.
• Heat oil in a large skillet over high heat until JUST smoking, then add in the steak slices in one layer, saute the slices turning occasionally until browned and cooked through (this should take about 5 minutes, you will most likely have to cook the beef in batches, depending on how large your skillet is).
• Transfer to a platter and sprinkle with green onions and remaining 2 tablespoons sesame seeds.
• Serve the lettuce leaves on the side and roll the beef in the leaves.
• Serve with cooked rice.

KOREAN LETTUCE WRAPS

Steps:

• Drain the tofu and place it in a strainer for 30 minutes.
• Heat a wok or no-stick pan over high heat.
• Add oil; coat wok or pan.
• Add pork, scallions and garlic.
• Stir-fry for 3 to 4 minutes or until brown.
• Crumble in the tofu, add the Hoisin sauce, and soy.
• Heat through, remove from the heat and stir in the sesame oil and chile paste.
• To serve, spoon some pork mixture and rice onto lettuce leaves; wrap to enclose.
• Eat with a little soy as a dipping sauce.