Korean Sizzling Beef Lettuce Wraps
By Alli BerkeyPublished on April 29, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
1 English cucumber, halved and sliced thin¼ cup seasoned rice vinegar ¼ cup mayonnaise 2 tablespoons Sriracha sauce 3 tablespoons soy sauce 2 tablespoons packed brown sugar 4 garlic cloves, minced1 tablespoon toasted sesame oil 1 ½ pounds 85 percent lean ground beef 1 head Bibb lettuce (8 ounces), leaves separated
Before You Begin
Rice also makes a great accompanying filling for these lettuce wraps.
Instructions
- Combine cucumber and vinegar in bowl; set aside. Combine mayonnaise and Sriracha in second bowl; set aside. Combine soy sauce, sugar, garlic, and oil in third bowl.
- Cook beef in 12-inch nonstick skillet over high heat until any juices have evaporated and beef begins to fry in its own fat, 8 to 10 minutes. Add soy sauce mixture to skillet and cook until nearly evaporated, about 2 minutes. To serve, fill lettuce leaves with beef mixture and top with pickled cucumbers and Sriracha mayonnaise.
Time
30 minutesYield
Serves 4Ingredients
1 English cucumber, halved and sliced thin
¼ cup seasoned rice vinegar
¼ cup mayonnaise
2 tablespoons Sriracha sauce
3 tablespoons soy sauce
2 tablespoons packed brown sugar
4 garlic cloves, minced
1 tablespoon toasted sesame oil
1 ½ pounds 85 percent lean ground beef
1 head Bibb lettuce (8 ounces), leaves separated
Ingredients
1 English cucumber, halved and sliced thin
¼ cup seasoned rice vinegar
¼ cup mayonnaise
2 tablespoons Sriracha sauce
3 tablespoons soy sauce
2 tablespoons packed brown sugar
4 garlic cloves, minced
1 tablespoon toasted sesame oil
1 ½ pounds 85 percent lean ground beef
1 head Bibb lettuce (8 ounces), leaves separated
Ingredients
1 English cucumber, halved and sliced thin
¼ cup seasoned rice vinegar
¼ cup mayonnaise
2 tablespoons Sriracha sauce
3 tablespoons soy sauce
2 tablespoons packed brown sugar
4 garlic cloves, minced
1 tablespoon toasted sesame oil
1 ½ pounds 85 percent lean ground beef
1 head Bibb lettuce (8 ounces), leaves separated
Why This Recipe Works
For a simple weeknight meal that is ready in less than 30 minutes, we toss browned ground beef with a savory Korean barbecue—inspired sauce.
Before You Begin
Rice also makes a great accompanying filling for these lettuce wraps.
Instructions
- Combine cucumber and vinegar in bowl; set aside. Combine mayonnaise and Sriracha in second bowl; set aside. Combine soy sauce, sugar, garlic, and oil in third bowl.
- Cook beef in 12-inch nonstick skillet over high heat until any juices have evaporated and beef begins to fry in its own fat, 8 to 10 minutes. Add soy sauce mixture to skillet and cook until nearly evaporated, about 2 minutes. To serve, fill lettuce leaves with beef mixture and top with pickled cucumbers and Sriracha mayonnaise.
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