Ingredients
Scale
- 1 lb lean ground beef
- Pepper to taste
- 2 green onions, chopped
- 1/4 cup gluten-free reduced-sodium Tamari (or soy sauce)
- 2 Tablespoons granulated or coconut sugar
- 2 teaspoons sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon Sriracha or Chili Garlic Sauce
- 1/4 teaspoon ground ginger
- 2 cloves garlic, pressed or minced
- 1 teaspoon toasted sesame seeds
- 1 head butter or Boston Bibb lettuce
- Cooked white rice
- Kimchi (Cleveland Kitchen brand recommended)
- Spicy mayo (mayo mixed with Sriracha)
Instructions
- Make the sauce by whisking together Tamari, sugar, sesame oil, rice vinegar, Sriracha, ginger, garlic, and sesame seeds in a small bowl. Set aside.
- Heat a skillet over medium-high heat. Add ground beef, season with pepper, and brown until halfway cooked. Add green onions and cook until beef is fully done. Drain excess fat if needed and return to the skillet.
- Pour sauce into the skillet and stir well. Cook until beef absorbs most of the sauce (1-2 minutes). Turn off heat.
- Serve beef over cooked rice or inside fresh lettuce leaves. Top with kimchi and spicy mayo if desired.
Notes
- Adjust Sriracha for spiciness.
- Use gluten-free Tamari if needed.
- Boston Bibb or butter lettuce works best for wraps.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 wrap (with rice and toppings)
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg