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Korean BBQ Beef Lettuce Wraps with Sriracha Drizzle

Korean BBQ beef lettuce wraps - featured image
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These Korean BBQ beef lettuce wraps are a quick, flavor-packed dinner featuring sweet-savory marinated beef, crisp lettuce, fresh veggies, and a tangy-sweet Sriracha drizzle. Perfect for busy weeknights, meal prep, or sharing with friends and family.

Ingredients

Scale
  • 1 lb thinly sliced beef (flank steak, sirloin, or ribeye)
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp brown sugar
  • 2 tsp sesame oil
  • 1 tbsp rice vinegar
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated (about 1 tbsp)
  • 1 tsp freshly ground black pepper
  • 1–2 green onions, thinly sliced
  • 1 tbsp toasted sesame seeds (optional)
  • 1 large head butter lettuce, Bibb, or Boston lettuce (leaves separated, washed and dried)
  • 1 large carrot, julienned or shredded
  • 1 small cucumber, thinly sliced
  • 1/2 red bell pepper, thinly sliced (optional)
  • Fresh cilantro leaves (optional, for garnish)
  • 2 tbsp Sriracha hot sauce
  • 1 tbsp honey
  • 1 tbsp lime juice (freshly squeezed)
  • 1 tsp soy sauce

Instructions

  1. In a mixing bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, and black pepper.
  2. Add the thinly sliced beef and toss to coat evenly. Let marinate for at least 20 minutes at room temperature or up to 2 hours in the fridge (10 minutes if short on time).
  3. While beef marinates, wash and dry lettuce leaves thoroughly. Julienne or shred carrot, thinly slice cucumber, and slice red bell pepper if using. Set aside with cilantro leaves.
  4. In a small bowl, mix Sriracha, honey, lime juice, and soy sauce until smooth. Taste and adjust for heat or sweetness.
  5. Heat a large nonstick skillet or grill pan over medium-high heat. Add a splash of oil if needed. Add marinated beef in a single layer (work in batches if necessary). Cook 2-3 minutes per side until browned and cooked through. Transfer to a plate and sprinkle with sesame seeds and green onions.
  6. Lay out lettuce leaves on a platter. Add a small pile of beef to each leaf. Top with carrot, cucumber, bell pepper, and cilantro as desired.
  7. Drizzle each wrap with Sriracha sauce. Serve immediately.

Notes

For best results, slice beef very thin (partially freeze for easier slicing). Don’t overcrowd the pan—work in batches for caramelization. Adjust Sriracha drizzle to taste. For vegetarian, use tofu or tempeh. Store beef and veggies separately for leftovers; assemble wraps just before eating.

Nutrition

Keywords: Korean BBQ, beef lettuce wraps, Sriracha, easy dinner, gluten-free, low carb, Asian, meal prep, spicy, healthy, lettuce wraps

Find it online: https://norasfoods.com/korean-bbq-beef-lettuce-wraps-recipe-easy-sriracha-dinner/