KOREAN BEEF LETTUCE WRAPS
Korean Beef Lettuce Wraps - Sweet and mildly spiced beef, cooked quickly and enjoyed in a sturdy leaf of lettuce, creating smiles all around the table
Provided by Michelle De La Cerda
Categories Dinner
Number Of Ingredients 11
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 GRILLED BEEF LETTUCE WRAPS
This dish is downright addictive. Thinly-sliced strips of beef are marinated in a salty-sweet-spicy marinade then quickly seared on the grill. Then they're rolled up into ssam (Korean-style wraps) by folding a piece of steak or two, some rice, vegetables and herbs inside a crisp, cold lettuce leaf. Be sure to put the meat in the freezer for a bit before slicing the meat; it simplifies a potentially onerous task.
Provided by Pete Wells
Categories dinner, steaks and chops, main course
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Wrap the steak in plastic and place it in the freezer while you put together the marinade. In a medium bowl, combine the soy sauce, sugar, beer, garlic, scallions, pepper, sesame oil, honey and Asian pear. Take the steak out of the freezer and slice it across the grain into 1/4-inch-thick strips. Stir the steak into the marinade and let it sit for 30 minutes, while you build a very hot fire or preheat a gas grill to its highest setting.
- When the grill is very hot, sear the steak until nicely caramelized, 2 or 3 minutes on each side. Work in batches to avoid crowding the meat. Serve the beef with condiments and make ssam (Korean-style wraps) by folding a piece of steak or two, some rice, vegetables and herbs inside a lettuce leaf.
KOREAN BEEF LETTUCE WRAPS
Top these spicy lettuce wraps with chopped peanuts and fresh lime juice.
Provided by BHG Test Kitchen
Time 20m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 185 kcal, Carbohydrate 9 g, Cholesterol 53 mg, Protein 21 g, SaturatedFat 2 g, Sodium 567 mg, Sugar 5 g, Fat 7 g, ServingSize 8 lettuce cups; 5 1/2 cups beef filling, UnsaturatedFat 4 g
ASIAN LETTUCE WRAPS
Steps:
- 1 head Boston lettuce, leaves separated, cleaned and dried In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.
KOREAN LETTUCE WRAPS
Make and share this Korean Lettuce Wraps recipe from Food.com.
Provided by Dancer
Categories Rice
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 11
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.
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 GROUND BEEF LETTUCE WRAPS
15 minute Korean Ground Beef Lettuce Wraps. Korean seasoned ground beef with green onions and match stick carrots nestled in lettuce leaves and drizzled with a spicy-sweet sauce.
Provided by Bernie
Categories Main Course
Time 15m
Number Of Ingredients 21
Steps:
- Separate and wash the lettuce then set it aside.
- Whisk the orange marmalade, gochujang, apple cider vinegar, soy sauce and Kalbi Sauce together in a bowl then set it aside as well.
- If you're including rice in the lettuce wraps, prepare the instant rice or reheat any leftover rice you're using.
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- In a resealable bag (or a medium bowl), combine soy sauce, brown sugar, sesame oil, green onion whites, garlic, red chile flakes and black pepper. Add flank steak, seal the bag and toss to coat, then marinate for 4 – 6 hours.
- Prepare a grill for medium-high heat cooking. When hot, clean the grates and oil the grill. Remove the steak from the marinade and grill 2 – 3 minutes on each side or until done to your liking. Transfer to a platter, cover loosely with foil and let rest for 10 minutes to redistribute juices.
- Place stacks of lettuce leaves, cucumbers, red onion and carrot on a large platter. The rice can be added to a small bowl that will fit on the platter.
- Slice steak thinly against the grain and transfer to the platter if there’s room — if not, transfer to its own platter. Garnish with sesame seeds and remaining green onions.
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- Add the carrots and cook just until they're slightly soft, while the ground beef finishes cooking through.
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From laurasleanbeef.com
Cuisine AsianTotal Time 30 minsCategory 30 Minutes or Less, Appetizers, Kid-FriendlyCalories 837 per serving
- Heat a large nonstick skillet over medium high heat with 1 tablespoon of avocado oil. When the skillet is hot, add in the ground beef. Cook the beef for 8-10 minutes, until completely browned and no longer pink.
- While the beef is cooking, make the sauce for the meat. Combine the soy sauce, honey, sesame oil and gochugang paste in a bowl. Whisk everything together until it is a cohesive mixture. Set aside until ready to use.
- When the meat is cooked, add the white parts of the scallions, ginger and garlic. Cook everything together for another 2-3 minutes then pour in the sauce. Lower the heat to medium low and let the sauce simmer with the beef mixture for another 8-10 minutes.
- To make the coconut rice: pour the coconut milk, water, sugar and pinch of salt into a saucepan. Turn the heat to medium and whisk everything together. When the sugar has dissolved (it should only take a minute) pour in the rice.
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- 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.
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- Brown the ground beef with the minced onion and garlic powder, then drain and return to the skillet.
- Stir in the coconut aminos/soy sauce, sesame oil, ground ginger and some salt and pepper. Let simmer about 5-8 minutes, stirring often, allowing flavors to mingle.
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