Korean Beef Lettuce Cups

Prep Time
Cook Time
Ready In

"From our Saturday newspaper The Weekend West. Times are estimated. I was thinking of possibly adding more vegetables such as cabbage, bean sprouts and capsicum and extend the servings to 6. Have since made again and added a finely chopped birds eye chilli (seeds and all) at the hubby's suggestion to give it a bit of a kick which we both liked and he preferred his served over rice and for a low carb option I had it over cauliflower rice."

Original is 4 servings


  • Serving Size: 1 (212.2 g)
  • Calories 510.1
  • Total Fat - 23.4 g
  • Saturated Fat - 7 g
  • Cholesterol - 0 mg
  • Sodium - 1340.6 mg
  • Total Carbohydrate - 74.1 g
  • Dietary Fiber - 5.5 g
  • Sugars - 43.8 g
  • Protein - 6.3 g
  • Calcium - 88.9 mg
  • Iron - 3 mg
  • Vitamin C - 13.3 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Heat oil in a large, non-stick frying pan over a medium heat amd add onions, carrot, garlic and ginger and cook, stirring occasionally, for about 5 minutes, or until carrot is soft and then add beef and increase heat to high.

Step 2

Cook, stirring to break up mince, for about 5 minutes, or until browned and then add combined soy, sugar, mirin and sesame oil and stir for about 5 minutes, or until liquid is evaporated and then stir in seeds.

Step 3

Serve warm beef in lettuce leaves NS garnish with extra sliced onions.


No special items needed.

2 Reviews


Wow Pat, this dish is so good. I love this recipe and have made it three times in the last week. It has great flavor and nice textures. I used a really old and dark Soya sauce, it worked beautifully in this dish; and it tastes much better than it looks. The Soya sauce made it really dark. Also, I only had 2 green onions, so I added some sweet white onion to the mix, otherwise made exactly as written. Thanks for sharing a dish that I will enjoy often.


review by:
(27 Apr 2022)


We loved this recipe. The meat and vegies went very well together. The sauce was terrific. Great dinner.


review by:
(11 Sep 2021)

You'll Also Love