Recipe

Lunch

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Unenriched Long Grain Rice
Tamari | Soy Sauce
Coconut Sugar | Granulated Sugar | Honey
Chili Garlic Sauce
Ground Ginger
Light Sesame Seeds
, toasted, plus more for garnish
Light Sesame Oil
90% Lean Ground Beef
Spring Onions
, chopped - white and light green parts, and dark parts divided
Butter Lettuce Heads | Boston Bibb Lettuce Heads
, leaves separated
Garlic Cloves
, pressed or minced
White Pepper

Korean Beef Lettuce Wraps

Total time: 20 min
Servings: 4
Equipment: Stove
  • 1 c. Unenriched Long Grain Rice
  • 1/4 c. Tamari | Soy Sauce
  • 2 tbsp. Coconut Sugar | Granulated Sugar | Honey
  • 1/2 tsp. Chili Garlic Sauce
  • 1/4 tsp. Ground Ginger
  • 1 tsp. Light Sesame Seeds, toasted, plus more for garnish
  • 2 tsp. Light Sesame Oil
  • 1 lb. 90% Lean Ground Beef
  • 2 Spring Onions, chopped - white and light green parts, and dark parts divided
  • 1 Butter Lettuce Heads | Boston Bibb Lettuce Heads, leaves separated
  • 2 Garlic Cloves, pressed or minced
  • 1/2 tsp. White Pepper
  • Add rice and 1½ cups water to a small saucepan then bring to a boil. Turn heat down to low then cover and simmer for 10 minutes (water should just barely be at a simmer).
  • Remove pan from heat then let sit for 5 minutes before removing the lid and fluffing with a fork. Set aside.
  • Meanwhile, whisk together gluten-free Tamari or soy sauce, coconut sugar, chili garlic sauce, ground ginger, and sesame seeds in a small dish then set aside.
  • Heat sesame oil in a 12" skillet over medium-high heat. Add ground beef and white and light green parts of green onions, then season with white pepper and cook through.
  • Add garlic, then sauté for 30 seconds. Pour in sauce, then sauté for 1 more minute.
  • Scoop cooked rice into lettuce leaves then top with Korean beef mixture, green parts of green onions, and extra toasted sesame seeds if desired.