CRUNCHY KOREAN BEEF LETTUCE WRAPS
I’ve been wanting a version of Korean beef for a while, so made this super simple, super delicious version. The perfect sweet and spicy bite and totally on the program. Serves 4.
2lbs grassfed 80/20 ground beef
4 garlic cloves, minced
Generous pinch JF Spicy Salt
½ tsp fresh ginger, minced (sub ginger powder)
¼ cup maple sugar (I like Crown Maple)
Generous pinch crushed red pepper flakes
½ cup coconut aminos
1 tsp fresh ginger, minced
4 tsp sesame oil
Green onion, sliced on the diagonal
JF Spicy Salt
In a dry sauté pan begin to warm your meat and minced garlic over medium heat. Season with JF Spicy Salt and allow the beef to melt down as it cooks, it will release moisture and gradually brown to crisp. Incorporate your minced ginger. Don’t rush the cooking process here, let the meat fry in the released juices, this will allow a nice browned bite.
In a small bowl add the maple sugar, crushed red pepper flakes, coconut aminos, fresh ginger, and sesame oil; whisk to combine.
Drain the fat from your ground beef. In the same pan, pour in your sauce, allowing it to incorporate as it cooks, reducing down and adhering to the meat. Adjust seasonings to taste.
Serve warm in a lettuce wrap topped with sliced green onion, sriracha, and sesame seeds. Enjoy!