Friday, April 15, 2016

Korean Beef Lettuce Wraps

I have to give credit to one of my besties (Emily!) for this recipe. I've shared the Korean Beef and Rice recipe before, and it's become a staple in our house. Emily tried it one night, and her family loved it as well...she said she thought it'd be good as a lettuce wrap, and I thought she might be onto something! We tried it last night and really enjoyed it. Sans rice, it was a light meal filled with veggies and protein. The flavors of the Korean beef are so good...a little spicy and a little sweet. I added a cabbage and carrot slaw on top to give it some crunch, some color, and some extra veggies. Hope y'all like it as much as we did...
Korean Beef and Lettuce Wraps
1 pound lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
1/2 – 1 teaspoon crushed red peppers (depending on how spicy you like it)
Salt and pepper
Butter lettuce (or another large, leafy lettuce)
Carrot and Cabbage Slaw (see below for recipe)

Heat a large skillet over medium heat and brown meat with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, red pepper, and salt and pepper. Simmer for a few minutes to blend the flavors.

Carrot and Cabbage Slaw

In a medium bowl, whisk together 1/4 cup vinegar, 2 tablespoons sugar, and 1/2 teaspoon salt. Add 1 cup shredded carrots and 1 cup shredded red cabbage. Let stand 15 minutes or up to 6 hours.  

Wash lettuce and pat to dry. Scoop beef mixture and sauce on top of lettuce. Use a slotted spoon and serve slaw on top of beef. Wrap and enjoy!

Hope everyone has a happy weekend! :)