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Korean Beef Lettuce Wraps

Korean Beef Lettuce Wraps

I had a very ripe pear on the counter and remembered my friend telling me about a Korean marinade that used grated fresh pear. I went in search of some recipes online and found this one on Damn Delicious that I couldn’t resist. The marinated meat was so tender and flavorful and it paired nicely with the butter lettuce, rice, and sesame seeds. These Korean beef lettuce wraps were a huge hit with all of us and I have a feeling my kids will be requesting this meal again and again.

Korean Beef Lettuce Wraps

How to Make Korean Beef Lettuce Wraps

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.

Korean Beef Lettuce Wraps

Korean Beef Lettuce Wraps

Korean Beef Lettuce Wraps

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main
Cuisine: Asian
Servings: 4
Author: Pam - For the Love of Cooking / Original recipe Damn Delicious

Ingredients

  • 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

Instructions

  • 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.
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7 Comments

  1. No beef mentioned in recipe! Otherwise looks delicious

    1. Corrected! Thank you.

    2. Mark Wilson says:

      4 stars
      1½ lbs flank steak, cut into thin 1 inch pieces