Chestnut Free Gluten Free Korean BBQ Beef Lettuce Wraps
Total time1 hr 40 min
Prep time25 min
Cook time15 min
4.9(9)
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb ribeye steak, very thinly sliced against the grain (about ⅛-inch thick)
For the marinade
- ¼ cup tamari
- ½ asian pear, peeled and grated (about ¼ cup)
- 2 tbsp toasted sesame oil
- 1 tbsp light brown sugar
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp black pepper
For cooking
- 1 tbsp neutral oil (such as avocado oil or canola oil)
- 3 green onions, thinly sliced, white and green parts separated
For serving
- 1 head butter lettuce, leaves separated and washed
- 2 cups cooked short-grain white rice
- 1 tsp toasted sesame seeds (optional)
- 1 tsp gochugaru (korean red pepper flakes) (optional)
Instructions
- 1
In a large mixing bowl, whisk together the tamari, grated Asian pear, toasted sesame oil, brown sugar, minced garlic, grated ginger, black pepper, and the white parts of the green onions until the sugar dissolves.
- 2
Add the thinly sliced ribeye to the marinade and toss to coat every piece thoroughly. Cover and refrigerate for at least 1 hour and up to 4 hours.
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