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Korean Beef Lettuce Wraps with Coconut Rice

Name: Korean Beef Lettuce Wraps with Coconut Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 LB Laura's Lean Ground Beef; 4 Scallionsdiced, whites and greens separated; 3 Cloves Garlicfinely minced; 1 TBSP Gingerminced; Bib lettuce1 head, washed, torn into cups; Soy sauce to taste; 2 TBSPS Honey; 1 TBSP Sesame oil; 3 TBSPS Gochugang paste; 1 Can Coconut milk14 ounce can; 1 1/4 Cups Water; 1 1/2 Cup Jasmine rice; 1 TBSP Sugar; 1 Seedless cucumber1/4 cup, thinly sliced; Basil leavesoptional; 1 TBSP Sesame seeds

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Ingredients

1 lb Laura's Lean Ground Beef
4 Scallions (diced, whites and greens separated)
3 cloves Garlic (finely minced)
1 tbsp Ginger (minced)
Bib lettuce (1 head, washed, torn into cups)
Soy sauce to taste
2 tbsps Honey
1 tbsp Sesame oil
3 tbsps Gochugang paste
1 can Coconut milk (14 ounce can)
1 1/4 cups Water
1 1/2 cup Jasmine rice
1 tbsp Sugar
1 Seedless cucumber (1/4 cup, thinly sliced)
Basil leaves (optional)
1 tbsp Sesame seeds

Yield

Servings^*:

*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes

Serving size based on 1 cup (242g)

Preparation

1. Heat a large nonstick skillet over medium high heat with 1 tablespoon of avocado oil. When the skillet is hot, add in the ground beef. Cook the beef for 8-10 minutes, until completely browned and no longer pink.

2. While the beef is cooking, make the sauce for the meat. Combine the soy sauce, honey, sesame oil and gochugang paste in a bowl. Whisk everything together until it is a cohesive mixture. Set aside until ready to use.

3. When the meat is cooked, add the white parts of the scallions, ginger and garlic. Cook everything together for another 2-3 minutes then pour in the sauce. Lower the heat to medium low and let the sauce simmer with the beef mixture for another 8-10 minutes.

4. To make the coconut rice: pour the coconut milk, water, sugar and pinch of salt into a saucepan. Turn the heat to medium and whisk everything together. When the sugar has dissolved (it should only take a minute) pour in the rice.

5. Bring the rice to a boil then cover and reduce to the heat to medium low and simmer. Cook the rice for 18-22 minutes until tender. When the rice is done, remove from heat, but leave the lid on. Let the rice steam for 5 minutes then fluff with a fork. Toss with the green scallions.

6. Make the lettuce cups: Take a large leaf of bib lettuce and scoop a couple tablespoons of the meat mixture on top. If the lettuce leaves are small, you can put 2 together to make a larger “cup”. Top the beef with a couple of slices of fresh cucumber and a basil leaf. Sprinkle with sesame seeds and serve alongside the coconut rice. Enjoy!

Recipe credit: Rachel Hutchinson from "Food, Life, Love" online blog