Nickel Allergy Friendly Gluten Free Korean Beef Lettuce Wraps
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Learn more →Ingredients
4 servings
For the marinade and beef
- 1 ½ lb beef ribeye or sirloin, very thinly sliced (about ⅛ inch)
- ¼ cup tamari
- 2 tbsp sesame oil
- 1 tbsp brown sugar
- 1 tbsp fresh ginger, finely grated
- 3 scallions (green tops only), thinly sliced
- 1 tsp black pepper
- 1 tbsp neutral oil (such as avocado or canola oil)
For the dipping sauce
- 2 tbsp gochujang
- 1 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey
For serving
- 1 head butter lettuce, leaves separated and washed
- 2 cups cooked short-grain white rice
- ½ cup kimchi, roughly chopped
Can be omittedkimchi
- 1 tbsp sesame seeds, toasted (optional)
Can be omittedsesame seeds
- 3 scallions (green tops only), thinly sliced (optional)
Instructions
- 1
In a large mixing bowl, whisk together the tamari, sesame oil, brown sugar, grated ginger, sliced scallion greens, and black pepper until the sugar dissolves. Add the thinly sliced beef and toss to coat evenly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
- 2
While the beef marinates, make the dipping sauce: in a small bowl, stir together the gochujang, tamari, rice vinegar, sesame oil, and honey until smooth. Set aside.
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