Korean Beef Lettuce Wraps

In lieu of lettuce, feel free to use squares of toasted seaweed.

Serves: 4Hands-on: 25 minutesTotal: 1 hour 35 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 2 Tbsp. orange juice
  • 2 Tbsp. soy sauce
  • 1 Tbsp. honey
  • 1 Tbsp. brown sugar
  • 1 Tbsp. rice wine or sherry
  • 1 Tbsp. sesame oil
  • ¼ tsp. ground black pepper
  • ½ medium Asian pear, finely grated
  • 1 scallion, sliced
  • 1 tsp. toasted sesame seeds
  • ½ lb. rib eye steak, thinly sliced
  • 2 Tbsp. gochujang paste
  • 2 Tbsp. soy sauce
  • 1 tsp. sesame oil
  • ½ Tbsp. honey
  • ½ Tbsp. rice wine vinegar
  • 2 Tbsp. vegetable oil
  • 8 Bibb lettuce leaves
  • 1 cup julienned cucumbers
  • 1 cup julienned carrots
  • 1 cup enoki mushrooms
  • 1 cup sprouts

Directions

  • Marinate the steak: In a large bowl, whisk together the marinade ingredients. Add the steak, and refrigerate for 1 hour.
  • Make the wraps: In another bowl, whisk together gochujang paste, soy sauce, sesame oil, honey, and rice wine vinegar. Refrigerate until you’re ready to serve.
  • Heat a wok over medium-high heat and add vegetable oil. Once oil is hot, add beef and stir-fry for 3–4 minutes until browned. Transfer the beef to a plate.
  • To assemble the wraps, take 1 lettuce leaf and place a few pieces of the beef on it. Top with cucumbers, carrots, mushrooms, and sprouts and drizzle on some of the prepared dipping sauce.

Recipe Information

Serves: 4

Ingredients

  • 2 Tbsp. orange juice
  • 2 Tbsp. soy sauce
  • 1 Tbsp. honey
  • 1 Tbsp. brown sugar
  • 1 Tbsp. rice wine or sherry
  • 1 Tbsp. sesame oil
  • ¼ tsp. ground black pepper
  • ½ medium Asian pear, finely grated
  • 1 scallion, sliced
  • 1 tsp. toasted sesame seeds
  • ½ lb. rib eye steak, thinly sliced
  • 2 Tbsp. gochujang paste
  • 2 Tbsp. soy sauce
  • 1 tsp. sesame oil
  • ½ Tbsp. honey
  • ½ Tbsp. rice wine vinegar
  • 2 Tbsp. vegetable oil
  • 8 Bibb lettuce leaves
  • 1 cup julienned cucumbers
  • 1 cup julienned carrots
  • 1 cup enoki mushrooms
  • 1 cup sprouts

Directions

  • Marinate the steak: In a large bowl, whisk together the marinade ingredients. Add the steak, and refrigerate for 1 hour.
  • Make the wraps: In another bowl, whisk together gochujang paste, soy sauce, sesame oil, honey, and rice wine vinegar. Refrigerate until you’re ready to serve.
  • Heat a wok over medium-high heat and add vegetable oil. Once oil is hot, add beef and stir-fry for 3–4 minutes until browned. Transfer the beef to a plate.
  • To assemble the wraps, take 1 lettuce leaf and place a few pieces of the beef on it. Top with cucumbers, carrots, mushrooms, and sprouts and drizzle on some of the prepared dipping sauce.

Nutrition Information

Nutrition Information
Amount per serving
Calories210
Total Fat12g
Saturated Fat2g
Cholesterol20mg
Sodium760mg
Total Carbohydrate15g
Dietary Fiber2g
Sugars8g
Protein12g