Korean Beef Lettuce Wraps with Coconut Rice

  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30m
  • Serves: 2 people


  • 1 lb Laura’s Lean™ Ground Beef
  • 4 scallions, white and green parts separate
  • 1 tbsp. garlic, minced, about 3 cloves
  • 1 tbsp. ginger, minced, about 1inch chunk
  • 1 head bib lettuce, washed and torn into cups


  • 1/3 c soy sauce
  • 2 tbsp. honey
  • 1 tbsp. sesame oil
  • 3 tbsp. gochugang paste

Coconut Rice

  • 14 oz can coconut milk
  • 1 1/4 c water
  • 1 1/2 c jasmine rice
  • 1 tbsp. sugar


  • 1 seedless cucumber, about ¼ cup thinly sliced
  • basil leaves, optional
  • 1 tbsp. sesame seeds, optional


  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!