Asian Beef Lettuce Wraps

I love these Asian beef lettuce wraps! They are so easy to make and they are healthy too. The best part is that you can customize them however you like. I always add extra vegetables, but feel free to add whatever you like. These wraps are perfect for a quick lunch or dinner.


  • 1/2 cup soy sauce
  • 3 tablespoons lime juice
  • 2 teaspoons fish sauce
  • 2 teaspoons Sriracha or other hot sauce (or to taste)
  • 1 teaspoon sesame oil
  • 3 tablespoons dark brown sugar
  • 2 tablespoons chopped ginger root
  • 1 teaspoon chopped garlic
  • 2 scallions, finely sliced


1. In a small bowl, mix together soy sauce, lime juice, fish sauce, sriracha, sesame oil, brown sugar, ginger and garlic. Set some of the mixture aside to use as a dipping sauce later.

2. Place the steak in a shallow dish and pour 1/3 cup of the marinade over it. Let the steak marinate for 30 minutes at room temperature (or up to 24 hours in the fridge). If you refrigerate it, let it come back to room temperature before grilling.

3. Cook noodles according to package instructions then drain and rinse under cold water.

4 Grill steak for 3-5 minutes per side for medium rare (135 degrees F). The exact timing will depend on your grill and the thickness of your steak. Slice thinly across grain and transfer to a cutting board; cover with foil and let rest 10 minutes before adding to wraps.

5 Assemble wraps by placing lettuce leaves on plates; top with rice noodles grilled beef ,and desired toppings then roll or fold and serve with dipping sauce

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Nutrition Facts

  • Calories: 341
  • Fat: 10 g
  • Saturated fat: 3 g
  • Cholesterol: 85 mg
  • Sodium: 1248 mg
  • Carbohydrates: 27 g
  • Fiber: 1 g
  • Protein 29 g
Asian Beef Lettuce Wraps


What kind of lettuce is used in Korean beef?

There are many different types of lettuce that can be used for Korean beef, but the most common type is red leaf lettuce. Other popular options include steamed or parboiled cabbage, kaenip (also known as perilla) leaves, and other types of lettuces. Each type of lettuce has its own unique flavor and texture, so it’s important to choose the right one for your dish.

Red leaf lettuce is the most popular choice because it has a slightly sweet taste and crunchy texture. The color also makes it a good visual contrast against the bright red of cooked Korean beef. Kaenip leaves have a more peppery flavor, which goes well with the spicy flavors in many Korean dishes. Cabbage is a good option if you want something that will soak up all the flavors in your dish without overpowering it.

What is the best lettuce to use for wraps?

When it comes to making wraps, you want to use a lettuce that is sturdy and has thick ribs on each leaf. This will ensure that the leaf is deep enough to hold the filling and won’t wilt under the weight of heavier or warm ingredients. Good examples of lettuces that fit this criteria are iceberg, bibb, Boston, and little gem. Avoid using floppy, thin, or wilty lettuces as they won’t hold up well and could make your wrap fall apart.

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What type of lettuce is Korean lettuce wrap?

There are a variety of different types of lettuce that can be used for Korean lettuce wraps, including butter (bibb) lettuce, romaine, iceberg, cabbage, and endive. The sauce for these wraps is typically made with gochujang paste, soy sauce, maple syrup (or honey or brown sugar), and toasted sesame oil.

What is Korean lettuce called?

Korean lettuce is called Sangchu Geotjeori. It is a type of salad made with lettuce, soy sauce, sesame oil, sesame seeds, rice vinegar, and chrysanthemum leaves. The salad is typically served as a side dish or appetizer.

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