Low Carb Korean Beef Lettuce Wraps

Sweet, savoury Korean‑style beef wrapped in crisp lettuce—just 4 g carbs per serving and full of flavor.

These Low Carb Korean Beef Lettuce Wraps are a delicious and healthy meal idea—juicy ground beef cooked in a sweet‑and‑savory sauce, piled into crisp lettuce cups, and garnished with green onion and sesame seeds. With only about 4 grams of carbs per large wrap, they’re perfect for keto, low‑carb, or simply lighter eating.

Why You’ll Love This Recipe

• Low‑carb and satisfying: Delivers big flavor without the heavy carbs of rice or tortillas.
• Quick and easy: Ready in about 30 minutes—ideal for weeknight dinners or meal prep.
• Flavor‑packed: With garlic, ginger, soy sauce, and a brown‑sugar substitute, you get deep Korean‑inspired taste.
• Versatile: Serve as wraps or over cauliflower‑rice, add extra veggies, adjust heat to your liking.
• Meal‑prep friendly: The beef filling can be made ahead and stored, then assembled fresh into lettuce wraps.

Ingredients

• 1 tsp sesame oil
• 1 lb (≈ 450 g) ground beef
• 1 cup julienne‑style carrots (or shredded)
• 4 Tbsp low‑sodium soy sauce
• 3 cloves garlic, finely minced
• 1 Tbsp grated fresh ginger
• 1 Tbsp rice vinegar
• 3 Tbsp brown‑sugar substitute (e.g., Stevia brown sugar)
• ¼ tsp Sriracha hot sauce (optional)
• 3 tsp water
• 2 tsp cornstarch
• 12 medium green lettuce leaves (butter lettuce or iceberg works)
• Sliced green onions & sesame seeds for garnish

Instructions

1. Heat a large skillet over medium‑high heat and add the sesame oil.
2. Add the ground beef and cook until it’s almost fully browned.
3. Add the carrots and cook until they’re just softened while the beef finishes cooking.
4. Stir in the soy sauce, garlic, ginger, rice vinegar, brown‑sugar substitute, and Sriracha (if using). The sauce will begin forming.
5. In a small bowl, whisk together the water and cornstarch until smooth. Add this mixture to the pan and stir until the sauce thickens.
6. Remove from heat. Serve the beef mixture spooned into lettuce leaves. Garnish with sliced green onions and sesame seeds.
7. Wrap and serve immediately or assemble when ready to eat.

Tips / Storage / FAQs

Tips:

• For milder heat, reduce or omit the Sriracha and use fewer carrots.
• Ensure the lettuce leaves are dry and crisp so they hold the filling without tearing.
• If you want extra veggies, add thinly sliced bell peppers or shredded cabbage.

Storage:

• Store the cooked beef filling in an airtight container in the fridge for up to 3 days.
• Keep the lettuce leaves separate until ready to serve to prevent sogginess.
• Reheat the beef gently in a skillet or microwave before filling fresh lettuce.

FAQs:

• Can I use a different protein? Yes—ground turkey, chicken, or even crumbled tofu work well.
• Is it suitable for keto? Yes—this version is specifically low‑carb and keto‑friendly.
• Can I prepare ahead? Yes—the filling can be made ahead; assemble wraps just before serving.
• What lettuce works best? Butter lettuce, Romaine, or iceberg work well—choose wide, sturdy leaves.
• Can I serve over rice instead? Yes—but note it will no longer be low‑carb.

Final Thoughts

These Low Carb Korean Beef Lettuce Wraps strike a great balance between indulgent flavor and lightness. They’re simple to prepare, customizable, and perfect for those watching carbs without sacrificing taste. Whether for a quick weeknight meal, meal prep, or a lighter lunch, they’re sure to become a favorite.

The Goods

Low Carb Korean Beef Lettuce Wraps

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These Low Carb Korean Beef Lettuce Wraps feature juicy seasoned ground beef in a garlic‑ginger soy sauce, wrapped in crisp lettuce leaves. Ready in 30 minutes and perfect for keto or low‑carb meals.

Course Appetizer

Cuisine American, korean

Recipes

• 1  tsp sesame oil
• 1  lb ≈ 450 g ground beef
• 1  cup julienne‑style carrots or shredded
• 4  Tbsp low‑sodium soy sauce
• 3 cloves garlic finely minced
• 1  Tbsp grated fresh ginger
• 1  Tbsp rice vinegar
• 3  Tbsp brown‑sugar substitute e.g., Stevia brown sugar
• ¼  tsp Sriracha hot sauce optional
• 3  tsp water
• 2  tsp cornstarch
• 12 medium green lettuce leaves butter lettuce or iceberg works
• Sliced green onions & sesame seeds for garnish

Instructions

• Heat a large skillet over medium‑high heat and add the sesame oil.
• Add the ground beef and cook until it’s almost fully browned.
• Add the carrots and cook until they’re just softened while the beef finishes cooking.
• Stir in the soy sauce, garlic, ginger, rice vinegar, brown‑sugar substitute, and Sriracha (if using). The sauce will begin forming.
• In a small bowl, whisk together the water and cornstarch until smooth. Add this mixture to the pan and stir until the sauce thickens.
• Remove from heat. Serve the beef mixture spooned into lettuce leaves. Garnish with sliced green onions and sesame seeds.
• Wrap and serve immediately or assemble when ready to eat.

Notes

For milder heat, reduce or omit the Sriracha and use fewer carrots.

Ensure the lettuce leaves are dry and crisp so they hold the filling without tearing.

If you want extra veggies, add thinly sliced bell peppers or shredded cabbage.