Ingredients
Scale
- 1 pound ground beef (80/20 blend)
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 2 tablespoons tamarind paste
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon crushed red pepper flakes (to taste)
- 1 tablespoon toasted sesame seeds
- 1 head of butter or romaine lettuce, leaves separated
- 1 cup grated carrots
- 1 cup thinly sliced cucumber
- 1/4 cup chopped scallions
- Fresh cilantro for garnish (optional)
Instructions
- Begin by heating sesame oil in a large skillet over medium heat.
- Add the ground beef and cook until it’s nicely browned, using a spatula to crumble it as it cooks, which should take about 5-7 minutes.
- Once browned, drain any excess fat from the skillet.
- Incorporate the soy sauce, tamarind paste, brown sugar, rice vinegar, garlic powder, ground ginger, and crushed red pepper flakes into the skillet.
- Stir well and let it simmer for another 2-3 minutes until the sauce thickens to your liking.
- After removing the skillet from the heat, fold in the toasted sesame seeds and let the mixture cool for a few minutes.
- To create your lettuce cups, take a leaf and fill it generously with the beef mixture.
- Top it off with grated carrots, sliced cucumber, and chopped scallions.
- If desired, sprinkle fresh cilantro on top for added flavor.
- Serve these delightful wraps right away for the best taste!
Notes
- Adjust the amount of crushed red pepper flakes to control the spiciness.
- For a healthier option, use leaner ground beef.
- These wraps are best served fresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg