Korean Style Beef Lettuce Wraps

Sweet and subtly spiced, these Korean style beef lettuce wraps can be served as a wrap or as a simple rice and ground beef plate.

Ingredients:

1 cup cooked white long grain rice or sticky rice

1/4 cup low sodium soya sauce

2-3 tbsps honey

1/2 - 1 tsp sriracha

1 tbsp minced ginger (about 1" piece of ginger)

2 tbsps toasted sesame seeds (divided)

2 tsps sesame oil

1 1/2 lbs beef (or trio - beef, pork, veal)

1/2 small red onion, thinly sliced

1/2 medium sized red pepper, diced

1/2 cup shredded carrot

3 tsps minced garlic

black pepper to taste

Red leaf lettuce or Boston lettuce leaves

Chopped parsley and peanuts

Cook rice as per package directions. If you want to wrap these up to eat then sticky rice is the way to go. We used long grain white here and ate them open faced with a knife and fork. Toast the sesame seeds in a frying pan until lightly golden.

Whisk the soya sauce, honey, sriracha, ginger and 1 tbsp sesame seeds. Set aside.

Heat the sesame oil in a large frying pan on medium heat. Add the beef and onions, black pepper and red pepper. Cook until no pink remains in the meat then add the garlic and carrot and cook 1 minute longer. Pour the sauce into the skillet, stir together and cook 1-2 minutes.

To serve scoop rice into a lettuce leaf along with a serving of beef. Place less in each lettuce leaf than shown here for easier wrapping. Garnish with the remaining toasted sesame seeds, chopped parsley and peanuts.

Serves 4