Korean Sizzling Beef Lettuce Wraps

• servings: 4 servings
• total time: 30 minutes

Ingredients

1 English, cucumber, halved and sliced thin

1/4 cup, seasoned rice vinegar

1/4 cup, mayonnaise

2 tablespoons, Sriracha sauce

3 tablespoons, soy sauce

2 tablespoons packed, brown sugar

4 , garlic cloves, minced

1 tablespoon, toasted sesame oil

1 1/2 pounds, 85 percent lean ground beef

1 head, Bibb lettuce (8 ounces), leaves separated

Directions

Recipe Instructions

Rice also makes a great accompanying filling for these lettuce wraps.

Combine cucumber and vinegar in bowl; set aside. Combine mayonnaise and Sriracha in second bowl; set aside. Combine soy sauce, sugar, garlic, and oil in third bowl.

Cook beef in 12-inch nonstick skillet over high heat until any juices have evaporated and beef begins to fry in its own fat, 8 to 10 minutes. Add soy sauce mixture to skillet and cook until nearly evaporated, about 2 minutes. To serve, fill lettuce leaves with beef mixture and top with pickled cucumbers and Sriracha mayonnaise.

Test Kitchen Techniques

Nutrition

• Calories: 550
• Total Fat: 40 g
• Saturated Fat: 12 g
• Unsaturated Fat: 15 g
• Trans Fat: 1 g
• Cholesterol: 121 miligrams
• Sodium: 1051 miligrams
• Total Carbohydrate: 10 g
• Total Sugars: 8 g
• Protein: 34 g