Flavor-packed Korean marinated beef served with fresh veggies in a crunchy lettuce wrap.
These Korean Inspired Beef Lettuce Wraps are unbelievably delicious and so simple to make. The beef is marinated in a sweet and savory Korean inspired sauce, cooked until crispy, and paired with sautéed mushrooms, fresh veggies, herbs, all in a lettuce wrap.
This is the perfect high protein summer meal or meal prep idea that is super quick to make, contains simple ingredients, and is so delicious!
Serve this in a lettuce wrap or on a bed of rice!
Why you’ll love these Korean Inspired Beef Lettuce Wraps:
Simple and easy to make. Everything comes together in less than 25 minutes (not including marination) and requires simple ingredients.
Perfect meal prep recipe. This recipe keeps well for up to 5 days and can be served as a lettuce wrap, on a bed of rice, or with noodles.
High in protein. This recipe contains 32 g protein per serving!
Ingredient Breakdown:
- Flank steak – most Korean beef recipes call for boneless rib eye, but to keep this recipe more budget friendly I’ve opted for flank steak.
- Bosc pear – if you can get your hands on a Korean pear, I’d recommend that. But Bosc is the 2nd best option and usually easier to find.
- Tamari – or substitute any low sodium soy sauce.
- Brown sugar – helps balance the salty flavors. Can substitute with honey or maple syrup.
- Mirin – any rice wine also works or rice vinegar.
- Sesame oil – highly recommend not omitting this. Adds so much flavor!
- Fresh garlic and ginger – recommend fresh over dried.
- Oyster mushrooms – I prefer oyster mushrooms in this recipe, but you can also use crimini or shiitake.
- Carrot – adds a nice crunch.
- Lettuce – romaine or butter lettuce works.
- Green onion and cilantro – fresh herbs just finish this dish perfectly! I highly recommend not omitting these.
- Sesame seeds – for garnish
How to make Korean Inspired Beef Lettuce Wraps:
- Combine all marinade ingredients (except beef) in a large mixing bowl. Add beef and stir well to coat. Cover and refrigerate for at least 1 hour, preferably overnight.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Add oyster mushrooms, onion, and a pinch of kosher salt. Saute for 4-5 minutes until onions are soft and mushrooms have taken on some color. Transfer to a bowl and set aside.
- Heat remaining 1 tbsp oil in same skillet over medium-high heat. Add steak to the pan in a single layer, making sure to shake off any excess marinade. Cook until steak is browned. You may need to work in multiple batches to avoid over crowding the pan.
- To assemble, add a spoonful of cooked veggie mixture to a lettuce cup and top with beef, sliced carrot, fresh herbs, and sesame seeds.
Recipe Modifications:
Substitute flank steak with rib eye steak.
Substitute brown sugar with honey or maple syrup.
Substitute mirin with rice vinegar.
I recommend topping these lettuce wraps with fresh cilantro and green onion and sesame seeds.
Storage Instructions:
Store leftover beef in an airtight container in the fridge for up to 5 days.
More Delicious Summer Recipes…
- Thai Inspired Basil Beef Bowl
- Shawarma-Spiced Chicken Bowl
- Vegan Pea Pesto Pasta
- Ponzu-Glazed Salmon Tacos with Miso Slaw
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Korean Inspired Beef Lettuce Wraps
Ingredients
Marinated Beef
- 1 lb flank steak, thinly sliced
- ½ Bosc or Korean pear, peeled and coarsely grated (~¾ cup)
- ¼ cup tamari or low-sodium soy sauce
- 2 tbsp brown sugar
- 2 tbsp mirin
- 1 tbsp sesame oil
- 3 cloves garlic, grated
- 1-inch thumb ginger, peeled and grated
- ½ tsp black pepper
Lettuce Wraps
- 2 tbsp oil, divided
- 6 oz oyster mushrooms, roughly torn into pieces
- 1 small white onion, sliced
- Romaine or butter lettuce cups
- 1 carrot, peeled and thinly sliced
- For topping: sliced green onion, cilantro, and sesame seeds
Instructions
- Combine all marinade ingredients (except beef) in a large mixing bowl. Add beef and stir well to coat. Cover and refrigerate for at least 1 hour, preferably overnight.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Add oyster mushrooms, onion, and a pinch of kosher salt. Saute for 4-5 minutes until onions are soft and mushrooms have taken on some color. Transfer to a bowl and set aside.
- Heat remaining 1 tbsp oil in same skillet over medium-high heat. Add steak to the pan in a single layer, making sure to shake off any excess marinade. Cook until steak is browned. You may need to work in multiple batches to avoid over crowding the pan.
- To assemble, add a spoonful of cooked veggie mixture to a lettuce cup and top with beef, sliced carrot, fresh herbs, and sesame seeds.
