Spicy Gochujang Beef Lettuce Wraps with Sesame Slaw

These beef lettuce wraps are a flavor explosion in every bite. Tender ground beef is cooked with a sweet and spicy gochujang sauce, then piled into crisp lettuce cups with a crunchy sesame cabbage slaw. The tangy lime and nutty sesame seeds tie it all together for a fresh, satisfying meal that comes together in just 15 minutes.

Perfect for a quick weeknight dinner, these wraps are low in carbs but big on taste. The combination of savory beef, spicy gochujang and cool, crunchy slaw is irresistible. Plus, it’s all made in one pan, so cleanup is a breeze.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

0.5 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Trim and thinly slice the scallions, separating the white parts from the green. Halve the lime. Trim the root end from the lettuce and separate the leaves.
2. In a large pan, heat a drizzle of oil over medium-high heat. Add the ground beef and cook, breaking it up into pieces, until browned and cooked through, about 4-6 minutes. In the last 30 seconds, add the scallion whites and stir to combine. Season with garlic powder, salt and pepper.
3. In a medium microwave-safe bowl, combine the red cabbage and carrot mix, 1 teaspoon sugar and the juice from the lime. Season with salt and pepper. Microwave until the cabbage is slightly softened, 30-60 seconds.
4. Reduce the heat under the pan to medium-low. Stir in the bulgogi sauce, gochujang sauce and 2 tablespoons of water. Cook, stirring frequently, until the sauce has thickened and the beef is coated, 1-2 minutes. If the sauce is too thick, add a splash more water.
5. Add the sesame dressing and half the sesame seeds to the bowl with the cabbage mixture. Toss to combine.
6. Divide the lettuce leaves among plates. Fill with the sesame slaw, then top with the beef and any remaining sauce from the pan. Garnish with the scallion greens and remaining sesame seeds. Drizzle with hot sauce to taste.

Recipe Tips

FAQ

Can I use a different protein?

Yes, ground chicken, turkey or even diced tofu would work well in this recipe. Adjust cooking time as needed.

How do I store leftovers?

Store the beef and slaw separately in airtight containers in the refrigerator for up to 3 days. Assemble the wraps just before serving to keep the lettuce crisp.

Can I make this dairy-free?

This recipe is naturally dairy-free. Just check that your bulgogi sauce and sesame dressing are dairy-free, which they typically are.