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Korean Beef Lettuce Wraps

Korean Beef Lettuce Wraps

Honorable Mention in the 30-Minute Meals Safe Recipe Contest! Serve over brown rice to make it more kid-friendly! Also pairs well with sautéed cabbage or kale. Recipe by Lori Fernandez.
Total Time 30 mins
Course Appetizer
Servings 4 servings


  • Food thermometer
  • Large skillet
  • Small bowl


  • 1 lb ground beef
  • 1 cup pre-shredded cabbage
  • 1 tbsp fresh ginger
  • 1 clove garlic
  • 1 tbsp sesame oil
  • Salt and pepper
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup honey
  • 1/2 tsp red pepper flakes
  • lettuce leaves for wrap
  • 2 carrots
  • fresh chives for garnish
  • fresh cilantro (optional)


  • Wash hands with soap and water.
  • Gently rub lettuce, cabbage, garlic, ginger and chives under cold running water.
  • Dry on paper towel, set the lettuce leaves aside.
  • Scrub carrots with a clean vegetable brush under running water and cut into strips.
  • Mince the garlic and ginger.
  • In a large skillet, cook the ground beef over medium heat until internal temperature reaches 160 °F on food thermometer.
  • Wash hands with soap and water after handling raw ground beef.
  • Add fresh ginger, shredded cabbage, minced garlic, sesame oil, salt and pepper to taste.
  • In a separate bowl, combine soy sauce, honey, red pepper flakes.
  • Add the sauce to the browned beef and cook on medium heat to thicken sauce until temperature reaches 165 °F on food thermometer.
  • Serve beef mixture in lettuce leaves and top with carrots, chives and cilantro.


This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org