Gluten Free Korean BBQ Beef Lettuce Wraps
Thinly sliced ribeye marinated in tamari, grated Asian pear, sesame oil, garlic, and fresh ginger — then seared hard until caramelized and lightly charred — is the kind of weeknight dinner that tastes like it took way more effort than it did. The natural enzymes in the Asian pear tenderize the beef beautifully while adding a subtle sweetness that balances the savory depth of the marinade. Tamari stands in for traditional soy sauce here, making the whole dish safe for anyone avoiding gluten without sacrificing even a drop of that bold, umami-rich flavor. Crisp butter lettuce cups replace any grain-based wrapper, so every bite is fresh, light, and naturally free of wheat — no substitutions required. A scoop of short-grain rice in each cup adds satisfying heft, and a scatter of green onions, sesame seeds, and optional gochugaru brings the whole thing to life. This recipe serves four and comes together in under 30 minutes of active cooking, making it a genuinely easy answer to the question of what to make on a busy night. Wrap it up, pick it up, and try not to make a second batch immediately.
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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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