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Why is this Korean beef lettuce wrap recipe a winner?
Ground beef lettuce wraps are a perfect recipe for weeknights because they’re simple, easy and can be made in less than twenty minutes. Use this Korean beef recipe for a quick meal that everyone loves. If you love our Korean beef and rice and Korean beef nachos, you’re going to devour these ground beef lettuce wraps made with Korean flavors. I’m all for simple recipes that are tasty and take no time and this delicious ground beef recipe is no exception. First of all, I used Mazola® Corn Oil for this recipe. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
Second, this Korean beef recipe features lettuce instead of white rice which makes it better for you and turns it into a light recipe.
And third, this is a delicious ground beef recipe that’s ready in less than thirty minutes, which means less time spent in the kitchen resulting in more flavor!
Mazola Corn Oil is a cooking oil that can be used for baking, grilling, sauteing and even as a marinade or dressing. It has a neutral taste that helps the food’s natural flavor stand out and what I love about it is that it has a high smoke point which performs well in different cooking applications.
How to make Korean ground beef lettuce wraps
Start with sauteing onions, garlic and ginger then brown the ground beef in the same pan. Add in brown sugar and low sodium soy sauce and once every ingredient is completely combined, turn the heat off and fill lettuce leaves with Korean ground beef and top with sesame seeds. I use low sodium soy sauce, rather than regular soy sauce, to make it better for me.
What kind of lettuce should I use for Korean lettuce wraps?
I love using butter lettuce because it’s large enough to be handled and it’s easy to roll. You can also use iceberg lettuce but it’s a bit crisper so it’s possible that it might break while wrapping.
What to serve with beef lettuce wraps
We usually have these Asian beef lettuce wraps as a meal for dinner or a light lunch but if you’re serving them as a part of a larger meal, you can serve them with honey sesame chicken, shrimp noodle salad or honey sriracha meatballs. These lettuce wraps would go perfectly with any Asian-inspired dishes you have in mind.
These delicious ground beef lettuce wraps are also great appetizer for parties and gatherings. We love adding some extra veggies to the Korean beef lettuce wraps such as water chestnuts, bamboo shoots or mushrooms. Lettuce wraps are always a favorite because they’re so versatile, easy and light. They can be made very quickly and have lots of flavor. Kids and adults both love them, so you could call them a family favorite.
Notes and tips for this Korean ground beef recipe
- This recipe calls for one diced onion but you can add more if needed. Onion gives a great flavor to the ground beef and pairs very well with minced garlic and ginger.
- You can add different vegetables to this Korean beef recipe such as broccoli, green onion, water chestnuts or mushrooms.
- Try to use lean ground beef, rather than high fat beef, like I did. The leaner the beef, the tastier the lettuce wraps.
- Store the leftover Korean ground beef in an airtight container in the fridge for up to three days.
Easy Korean Beef Lettuce Wraps
Ground beef lettuce wraps is a perfect recipe for weeknights because it's simple, easy and can be made in less than twenty minutes. Use this Korean beef recipe for a quick meal that everyone loves.
- 4 tbsp Mazola Corn Oil
- 1 onion diced
- 1 tsp garlic minced
- 1 tsp ginger minced
- 1 lb ground beef
- 1/3 cup soy sauce low sodium
- 3 tbsp brown sugar
- 8 butter lettuce leaves
Heat Mazola corn oil in a skillet over medium heat.
Saute onion until olden brown. Add in garlic and ginger and stir well.
Add ground beef and brown it completely.
Add in soy sauce and brown sugar. Cook for another 2 minutes until the flavors are combined.
Top the lettuce leaves with Korean ground beef and sesame seeds and serve immediately.
- You can add other vegetables such as carrots, broccoli and water chestnuts to this recipe.