Korean Beef Lettuce Wraps

Savory, thinly sliced beef marinated in a classic Korean-inspired sauce, quickly seared and served in crisp lettuce cups with a side of refreshing quick-pickled vegetables.

• Prep: 15 min
• Cook: 10 min
• Total: 25 min
• Servings: 2
• Cuisine: Korean
• Difficulty: Easy
• Cost: $13.53/serving

Dietary

• Low-Carb
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• quick

Ingredients

• 0.5 pound beef sirloin (lean, thinly sliced against the grain)
• 2 tablespoon soy sauce (low-sodium)
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 1 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 1 teaspoon sesame oil
• 0.5 cup baby carrots (julienned or thinly sliced)
• 0.5 cup cucumber (thinly sliced)
• 0.25 cup white vinegar
• 1 tablespoon water
• 6 lettuce leaves (large)

Instructions

1. Thinly slice beef against the grain into bite-sized pieces. In a medium bowl, combine low-sodium soy sauce, 1 tablespoon apple cider vinegar, 1 teaspoon honey, minced garlic, grated fresh ginger, and 1 teaspoon sesame oil. Add beef and toss to coat. Marinate for at least 10 minutes while you prep other ingredients.
2. Prepare the quick pickles: In a small bowl, combine julienned baby carrots, thinly sliced cucumber, 1/4 cup white vinegar, 1 tablespoon water, and a pinch of kosher salt (if desired for taste, minimal needed). Let sit.
3. Heat a large skillet or wok over medium-high heat. Add marinated beef in a single layer and cook for 2-3 minutes per side, until browned and cooked through. Work in batches if necessary to avoid overcrowding the pan.
4. To serve, place cooked beef and quick-pickled vegetables into large lettuce leaves. Fold and enjoy immediately.

Notes

For faster marinating, you can gently pound the beef slices thin before adding to the marinade.

Nutrition (per serving)

• Calories: 225
• Protein: 26.1 g
• Carbohydrates: 9.6 g
• Fat: 8.1 g
• Fiber: 2 g
• Sodium: 579 mg
• Saturated Fat: 2.6 g
• Sugar: 4.7 g
• Cholesterol: 68 mg