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Korean Inspired Beef Lettuce Wraps

Flavor-packed Korean marinated beef served with fresh veggies in a crunchy lettuce wrap.

Course Main Course
Cuisine Korean
Keyword korean beef, tofu lettuce wraps
Prep Time 10 minutes
Cook Time 15 minutes
Marination 1 hour
Total Time 1 hour 25 minutes
Servings 4 servings
Author Taavi Moore

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

  1. 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.

  2. 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.

  3. 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.

  4. To assemble, add a spoonful of cooked veggie mixture to a lettuce cup and top with beef, sliced carrot, fresh herbs, and sesame seeds.