Korean Beef Lettuce Wraps
Grain-free | Gluten-free | Dairy-free | Egg-free | Nightshade-free | Nut-free | Low-Carb | Paleo
- 2 ½ lbs ground beef
- ½ cup gluten-free soy sauce (or coconut aminos for the Paleo version)
- 2 Tbsp toasted sesame oil
- ¼ cup honey
- 4 cloves garlic
- ½ tsp ground ginger
- 3 Tbsp arrowroot
- 1 + head of butter lettuce
- 1/4 cup scallions, slivered
- 2 Tbsp sesame seeds
In a small mixing bowl, wisk together the soy sauce (or coconut aminos), sesame oil, honey, ginger, and arrowroot.
Heat a pan to medium heat. Add the ground beef and cook until almost browned. Mince the garlic with a knife or garlic press and stir it into the ground beef. Add the sauce and stir well. Turn the heat down to low and let it simmer for about 5 minutes or until the sauce thickens.
While it is cooking, slice the scallions and pull the head of butter lettuce apart into individual leaves.
Remove the beef from the heat and let cool for a few minutes before serving.
Top each lettuce wrap with sliced scallions and sesame seeds. Enjoy!