Korean BBQ Beef Lettuce Wraps
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Recipe Intro From cookingwithkahnke
These Korean BBQ Beef Lettuce Wraps, brought to you by Beef. It’s What’s for Dinner., are bold, satisfying, and surprisingly easy to make. Tender, marinated beef is seared to perfection and wrapped in crisp lettuce with rice and veggies for a balanced, crave-worthy bite. It’s the perfect weeknight dinner when you want something light, flavorful, and fast—with all the comfort of your favorite takeout, made at home.
- Recipe Card
Recipe Card
ingredients
- 1 pound skirt steak, thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar (or honey)
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 teaspoon fresh grated ginger
- 1/2 small onion, grated or finely minced
- 1 - 2 green onions, sliced for garnish
- 1 tablespoon gochujang (or Korean chili flakes), optional for spice
- 2 cups broccoli, steamed or sautéed
- Sesame seeds, for garnish
- 1 cup cooked white rice
- Iceberg lettuce leaves (2 per wrap)
Method
Step 1
In a mixing bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, and grated onion until the sugar is dissolved. Stir in gochujang or chili flakes if using.
Step 2
Add sliced skirt steak to the marinade and mix to coat. Cover and refrigerate for at least 15–30 minutes, or up to 24 hours for deeper flavor.
Step 3
Heat a skillet or grill pan over medium-high heat. Add beef in a single layer (in batches if needed) and cook for 2–3 minutes per side until browned and caramelized.
Step 4
Cook white rice according to package instructions. Steam or sauté broccoli until tender-crisp.
Step 5
Spoon rice, beef, and broccoli into iceberg lettuce leaves (use 2 per wrap for support). Top with sesame seeds and green onions. Serve immediately.