Korean Ground Beef Lettuce Wraps
We had friends coming to dinner and we were celebrating their youngest son’s recent birthday. His dinner request was an Asian smorgasbord and something chocolate for dessert. I found this recipe on Cook’s Country for these delicious Korean ground beef lettuce wraps and I am so glad I made them. These lettuce wraps were super quick to prepare and tasted SO delicious. I adapted the recipe a bit to work with what I had on hand and they turned out terrific. I loved the combination of flavors, colors, and textures in this recipe and that it is so easy to make. These Korean ground beef lettuce wraps were a hit with everyone – especially the adults.
How to Make Korean Ground Beef Lettuce Wraps
Combine the cumber and 1/4 cup of seasoned rice vinegar in a small bowl; set aside.
Combine the red onion with 2 tablespoons of rice vinegar in a small bowl; set aside.
Combine the mayonnaise with the sriracha sauce in a small bowl and mix until well combined; set aside.
Combine the soy sauce, sugar, minced garlic, and sesame oil in a small bowl and whisk until well combined; set aside.
Cook the beef in a large skillet over high heat until any juices have evaporated and the beef begins to fry in its own fat, 8-10 minutes. Add the soy sauce mixture to the skillet and cook until nearly evaporated, about 2 minutes.
To serve the lettuce wraps, pour the ground beef into a serving bowl and serve with lettuce wraps, cucumbers, red onion, radish slices, sriracha mayonnaise, and cilantro on the side. Everyone can make theirs just the way they like it. Enjoy.
Ingredients
- 1 English cucumber peeled & sliced thinly
- ¼ cup + 2 tbsp seasoned rice vinegar divided
- ½ red onion, sliced thinly
- ½ cup mayonnaise
- 2 ½ tbsp sriracha more or less to taste
- 4 ½ tbsp soy sauce
- 3 tbsp brown sugar
- 5 cloves of garlic minced
- 1 ½ tbsp sesame oil
- 2 pounds ground beef 85% lean
- 1 head of butter lettuce leaves separated
- 1 radish, sliced thinly
- fresh cilantro, chopped
Instructions
- Combine the cumber and 1/4 cup of seasoned rice vinegar in a small bowl; set aside.
- Combine the red onion with 2 tablespoons of rice vinegar in a small bowl; set aside.
- Combine the mayonnaise with the sriracha sauce in a small bowl and mix until well combined; set aside.
- Combine the soy sauce, sugar, minced garlic, and sesame oil in a small bowl and whisk until well combined; set aside.
- Cook the beef in a large skillet over high heat until any juices have evaporated and the beef begins to fry in its own fat, 8-10 minutes.
- Add the soy sauce mixture to the skillet and cook until nearly evaporated, about 2 minutes. Pour into a serving bowl.
- To serve the lettuce wraps, serve the ground beef with butter lettuce leaves, marinated cucumber slices, marinated red onion, radish slices, sriracha mayonnaise, and fresh cilantro on the side. Everyone can make their wrap just the way they like it. Enjoy.
I always love lettuce wraps, but usually with chicken mince. Love the idea of korean flavoured beef.
Sounds good to me. Have a good day Diane
I really like the wide variety of meals you provide for your family. Your kids have certainly learned to enjoy more than tater tots and chicken nuggets.
Love Asian Lettuce Wraps. Have to make this soon.
too bad they left the radishes, red onions out of the ingredients.
Cheryl,
Thanks for letting me know! I’ve corrected the recipe.
-Pam