Korean Beef Lettuce Wraps
Everyone’s favorite Korean BBQ made at home with these light/refreshing lettuce wraps! Can also be made/prepped ahead of time!
Guys.
It’s finally happening.
I’m moving into my studio.
Also known as #DDHQ.
You know.
Damn Delicious Headquarters.
I’m scrambling back and forth moving things in.
Cleaning. Organizing. Making 83717 trips to IKEA. You know the drill.
I also make a few trips out there just for the meatballs.
But before my next IKEA trip, I had to share these lettuce wraps.
My all-time favorite lettuce wraps, really.
Although these PF Chang’s one comes to a close second.
This is my fave though because you can just eat the leftover meat as is – over a bowl of rice, a salad, or by itself.
But the lettuce wrap combo is light and refreshing.
And it also makes for a perfect lunch sack.
I mean, I might just pack this alongside to eat with my IKEA meatballs.
Just saying.
Korean Beef Lettuce Wraps
Ingredients
- ½ cup reduced sodium soy sauce
- ¼ cup brown sugar, packed
- ¼ cup chopped green onions
- 4 cloves garlic, minced
- 2 tablespoons sesame oil
- 2 tablespoons freshly grated ginger
- 2 tablespoons freshly grated pear, optional
- 1 teaspoon Sriracha, optional
- 1 ½ pounds hanger steak, cut into 1-inch pieces
- 1 cup white rice
- 1 head butter lettuce
- ½ teaspoons sesame seeds
Instructions
- In a medium bowl, whisk together soy sauce, brown sugar, green onions, garlic, sesame oil, ginger, pear and Sriracha, if using. Reserve 1/4 cup and set aside.
- In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the steak from the marinade.
- In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
- Preheat grill to medium high heat. Add steak to grill and cook, flipping once and basting with reserved 1/4 cup marinade until cooked through, about 1-2 minutes on each side.
- To serve, spoon rice into the center of a lettuce leaf, taco-style; top with steak, garnished with sesame seeds, if desired.
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This recipe looks like a winner! i love lettuce wraps
What can I use instead of a hanger steak OR is it called something else.
You can also use flank steak.
Do you know calories for this meal?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
What is a good substitute for the hanger steak ? Thanks
Flank.
Hey Chungah.
What is your recommended type of meat, I’m not familiar (never heard of) ‘hanger’ steak? Is there another name for it?
Thanks
Ron
You can also use flank steak.
These look amazing!
I’m making these tonight!
Can this be done with pork tenderloin?
Yes, what a great idea!
Do you mean 1-inch strips of the steak? Wouldn’t pieces fall the grates? Or are you supposed to slice it after cooking?
Not strips. Pieces. You can also slice them into 2-inches.
If it is cut before in small pieces how could it not fall thru the grill? I agree with Gina, how does this stay on the grates at such small pieces?
Do you cut the meat before or after you grill?
Before.
My wife does something similar. She uses pork instead of beef, Gochujang in the marinade, and then serves it with fresh slivers of Garlic and Jalapeno to put in side the wraps. Delicious stuff…
That sounds amazing!
I don’t have a grill – can I make this in a skillet on the stove instead?
Yes, absolutely.