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Korean Beef Lettuce Wraps
5 from 21 votes

Korean Beef Lettuce Wraps

These Korean Beef Lettuce Wraps feature marinated hanger steak grilled and served on fresh butter lettuce leaves with steamed rice. The marinade blends soy sauce, brown sugar, garlic, sesame oil, ginger, and optional pear and sriracha, creating a savory-sweet profile with a mild kick. Lightly garnished with sesame seeds, the grilled beef is tender and flavorful, perfect as a hand-held meal combining savory meat and crisp lettuce.

Prep Time
1 hr 15 mins
Cook Time
10 mins
Total Time
1 hr 25 mins
Servings: 8 servings
Course: Main Course
Cuisine: Asian

Ingredients

  • ½ cup soy sauce reduced sodium
  • ¼ cup brown sugar packed
  • ¼ cup green onion chopped
  • 4 cloves garlic minced
  • 2 tablespoons sesame oil
  • 2 tablespoons ginger freshly grated
  • 2 tablespoons pear optional, freshly grated
  • 1 teaspoon sriracha optional
  • 1 ½ pounds hanger steak cut into 1-inch pieces
  • 1 cup white rice
  • 1 butter lettuce head
  • ½ teaspoons sesame seeds

Instructions

    Cup of Yum
  1. In a medium bowl, whisk together soy sauce, brown sugar, green onions, garlic, sesame oil, ginger, pear and Sriracha, if using. Reserve 1/4 cup and set aside.
  2. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the steak from the marinade.
  3. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  4. Preheat grill to medium high heat. Add steak to grill and cook, flipping once and basting with reserved 1/4 cup marinade until cooked through, about 1-2 minutes on each side.
  5. To serve, spoon rice into the center of a lettuce leaf, taco-style; top with steak, garnished with sesame seeds, if desired.