Korean Grilled Beef & Herb Lettuce Wraps

August 18, 2022

Korean Grilled Beef & Herb Lettuce Wraps

Yield: 4-6 Servings
Time: 1 hr


For beef:

  • 1 ½ lbs organic grass-fed rib-eye steak
  • ½ c soy sauce 
  • 3 T coconut sugar (or granulated sugar) + 1 T for finishing sauce
  • ⅔ c beef bone broth (or hearty broth of any kind)
  • 4-5 garlic cloves, smashed
  • 2 scallions, minced
  • 2 t black pepper, ground
  • 1 T sesame oil
  • 1 ½ T local honey
  • 1 bosc pear, thinly sliced
  • Redmond Real Salt, to taste

For rice:

  • 1 c sushi rice 
  • 1 c water
  • 2 t seasoned rice vinegar

For serving:

  • 2 Butter lettuce heads
  • Microgreens
  • Pickled red onions
  • Fresh herbs (mint, cilantro, thai basil, etc.)
  • Radishes, thinly sliced
  • Carrots, peeled and thinly sliced 
  • Cucumbers, thinly sliced
  • Scallions, chopped
  • Garlic cloves, thinly sliced
  • Sriracha 
  • Chile flakes


  1. In a medium bowl, combine soy sauce, sugar, broth, garlic, scallions, pepper, sesame oil, honey, and pear. Stir steak into marinade and let sit for 20-30 minutes in refrigerator.
  2. Preheat grill on high. 
  3. Rinse rice until water runs clear. Pour rice into medium pot and combine with water. Cover and bring to a boil. Once boiling, reduce to low and cook for 12-13 minutes. DO NOT lift the lid while cooking. Once finished, remove lid. Fluff rice and combine with vinegar. 
  4. Sear steak on grill until browned and cooked to medium rare (130 degrees F). DO NOT discard the marinade. 
  5. Let finished steak rest 5-10 minutes, then slice across the grain into ¼” thick strips. 
  6. While steak is resting, pour marinade into a small saucepan and stir in 1 T of sugar. Bring to a boil and reduce to desired consistency.  
  7. Place a few slices of steak into the Butterhead leaves, spoon finished marinade over steak, and fill with toppings of choice. Enjoy! 

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