GERD Friendly Gluten Free Korean BBQ Beef Lettuce Wraps
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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
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tsp fresh ginger, grated
- ½ tsp black pepper
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (~1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For cooking
- 1 tbsp neutral oil (such as avocado oil or canola oil)
- 3 green onions, thinly sliced, white and green parts separated
Ingredient noteScallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
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)
Can be omittedgochugaru (korean red pepper flakes)
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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