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Korean Beef Lettuce Wraps
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4 from 1 vote

Korean Beef Lettuce Wraps

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main
Cuisine: Asian
Servings: 4
Author: Pam - For the Love of Cooking / Original recipe Damn Delicious


  • 1/2 cup of soy sauce
  • 1/4 cup of brown sugar
  • 1/4 cup of green onions sliced
  • 2 tbsp toasted sesame oil
  • 2 tbsp fresh pear peeled & grated
  • 2 tbsp fresh ginger peeled & grated
  • 4 cloves of garlic minced
  • Sriracha to taste
  • 1 1/2 lbs flank steak cut into thin 1 inch pieces
  • 1 cup rice cooked per package instructions
  • Butter lettuce leaves separated & washed
  • Toasted sesame seeds to taste


  • Combine the soy sauce, brown sugar, green onions, sesame oil, grated pear, grated ginger, minced garlic, and sriracha together in a bowl.
  • Whisk the mixture very well then pour 1/3 cup in a separate container; cover and set aside for serving.
  • Add the beef to the marinade in the bowl and toss to coat evenly.
  • Cover and refrigerate for 1-24 hours (I marinated for 5 hours).
  • Remove the meat from the refrigerator 30 minutes prior to cooking.
  • Prepare the rice, per package instructions.
  • Heat a grill pan over medium-high heat.
  • Coat with cooking spray then place some of the beef in the grill pan making sure not to crowd the pan.
  • Cook for 1-2 minutes then flip and cook for an additional 1-2 minutes.
  • Remove from the grill pan and place onto a serving plate and cover loosely with a tin foil tent.
  • Cook the remaining beef.
  • To serve, spoon some rice into the center of the lettuce leaf then top with some beef followed by some toasted sesame seeds.
  • Serve with additional reserved marinade and sriracha, if desired. Enjoy.