These Low Carb Korean Beef Lettuce Wraps are the perfect healthy Keto or Low Carb meal idea! Packed with juicy beef, sweet and savoury flavours and veggies! Only 1 gram of net carbs each!
Estimated reading time: 3 minutes
These Low Carb Korean Beef Lettuce Wraps are one of our favourite meals lately, and for good reason! They’re a Keto version of our family’s favourite Korean Beef Rice Bowls, and they’re absolutely packed with protein, healthy fats, and tons of flavour! They’re great for meal prep (just make the beef filling ahead of time and reheat) and they make a great quick and easy dinner or on-the-go lunch! And they’re low in carbs! What’s not to love!?!?
How to Make Korean Beef Lettuce Wraps
Making Korean Beef Lettuce Wraps is SO easy!
- Saute the beef in a skillet. Cook the ground beef until almost cooked through.
- Add the carrots. Soften the carrots slightly as the beef finishes cooking.
- Add the sauce ingredients. Instead of mixing the sauce separately, just add the sauce ingredients straight to the pan and stir well.
- Reduce the sauce. Cook the beef and the carrots in the sauce until it thickens slightly.
- Serve in fresh lettuce. Green leaf lettuce or butter lettuce is perfect for serving!
Looking for more low carb meal ideas? Try my Low Carb Baked Bruschetta Chicken, my Low Carb Chicken Shawarma Bowls, and my Low Carb Italian Chopped Salad!
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I hope you love this low carb recipe as much as we do! Let me know in the comments below, what’s your favourite easy low carb meal? I’d love to know!
Looking for more Low Carb Meal Ideas? You’ll love these!
- Low Carb Italian Chopped Salad
- Low Carb Zucchini Lasagna
- Low Carb Chicken Shawarma Bowls
- Low Carb Buffalo Roasted Cauliflower with Blue Cheese Dipping Sauce
- Low Carb Pizza Stuffed Zucchini
- Low Carb Baked Bruschetta Balsamic Chicken
- Low Carb Instant Pot Creamy Zucchini Soup
- Low Carb Tomato Spinach Frittata
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Low Carb Korean Beef Lettuce Wraps
Recipe: Ingredients
- 1 teaspoon sesame oil
- 1 pound ground beef
- 1 cup julienne-style carrots or use shredded carrots, if desired
- 4 tablespoons low sodium soy sauce
- 3 cloves garlic finely minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon rice vinegar
- 3 tablespoons Stevia brown sugar (I like the Truvia brand)
- 1/4 teaspoon Sriracha hot sauce (optional, or add more if desired)
- 3 teaspoons water
- 2 teaspoons cornstarch
- 12 medium green lettuce leaves or use butter lettuce or iceberg lettuce, if you prefer
- sliced green onions and sesame seeds for garnish
Recipe: Instructions
- Heat a large skillet over medium-high heat and add the sesame oil.
- Once the skillet is hot, add the ground beef and brown it until it's almost cooked through.
- Add the carrots and cook just until they're slightly soft, while the ground beef finishes cooking through.
- Add the soy sauce, rice vinegar, garlic, ginger, brown sugar substitute (or stevia), and sriracha and stir well to combine (a sauce will form as you stir).
- Combine the cornstarch and water in a small bowl with a whisk or a fork until the cornstarch has dissolved. Add the cornstarch mixture to the pan and stir well as the sauce thickens.
- Remove the pan from the heat and serve the beef mixture in its sauce in lettuce wraps (or over rice for a high-carb meal) with some sesame seeds and sliced green onions.
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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Looks great! When do I add the garlic? Could find that in the recipe?
That was an error on our part. We have updated the recipe! You add it in with the soy sauce, ginger, brown sugar substitute (or stevia), and sriracha. Happy cooking ☺️
The garlic goes in the sauce in Step #4
I’m allergic to ginger can I leave out or substitute something
Ginger has no function other than flavour in this recipe so you can feel free to leave it out.
So when do you add the garlic because you recipe calls for the ingredient but I don’t see when to add?
That was an error on our part. We have updated the recipe! You add it in with the soy sauce, ginger, brown sugar substitute (or stevia), and sriracha. Happy cooking ☺️
Made this today tasted a little too sweet for me. I would lower the amount of sugar but the flavor is there.
Thank you for taking the time to leave your feedback! You can for sure adjust the brown sugar substitute to your liking.
Delish! We veganized with impossible ground and added some extra fat (vegan butter). We’ve made this twice now once with romaine the other with butter lettuce. So Good. Thank you
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback!
can you omit the cornstarch ? I’m on keto and cornstarch is a no no – will this affect the taste ?
It’s not the taste but the consistency of the “sauce” that will be affected by removing the cornstarch (and water), but you can try leaving the slurry out completely.
This has become a weekly favorite in our home. I leave out the sugar and substitute the beef with bison meat.
Wow! Bison sounds AMAZING! We’re happy our recipe makes it to your table constantly. Thank you for taking the time to share your feedback ☺️
For me, I liked adding a little more ginger, I also adding some young sprouts for more crunch. Overall, great recipe, very filling, and my family dinner was truly successful!
I’m so happy to hear that you and your family enjoyed them! Thank you for taking the time to leave your feedback!
This is absolutely delicious but I’m confused as to how much i’m supposed to fill up the wraps. I opted for about a spoon and a half. Any clarification?
We’re usually serving about 2-4 tbsp per lettuce cup depending on the size of the lettuce leaves.