Kimchi Beef Lettuce Wraps
Lettuce wraps with kimchi cooked with ground beef and topped with carrots, egg slices, kimchi, and green onions. An easy meal with an Asian twist. Low carb, keto, THM-S, Dairy free and gluten free!
Prep Time15 mins
Cook Time15 mins
For the ground beef
- 1 lb Ground beef
- 1 c Kimchi Thinly sliced
- 3 cloves Garlic pressed
- 1 tsp Sesame oil
- Salt to taste
Toppings & Lettuce
- 1 Head butter lettuce Rinsed and dried
- ½ c Carrots julienned
- 1-2 tsp oil or butter for cooking the egg
- 1 egg
- 3 green onions Thick portion only, sliced thin
- ½ c kimchi Thinly sliced
Rinse butter lettuce leaves and set aside.
Beat egg and preheat a skillet. Add 1-2 tsp of oil or butter. Cook egg in a thin layer. Roll up the egg and remove from heat.
Slice the egg in very thin slices to create shoestring sized pieces.
In a frying pan, cook ground beef until 80% cooked.
Add garlic using a garlic press.
Add salt to taste.
Add 1 cup of thinly sliced kimchi.
Drizzle 1 tsp of sesame oil over the meat mixture.
Continue to cook the beef until it is 100% cooked.
Serve with all of the prepared side items.
Optional ways to serve this would be with a sauce like gochujang (Korean sweet and spicy pepper sauce) or garlic aioli. These wraps are perfectly flavorful without a sauce.