Spicy Korean Gochujang Beef Lettuce Wraps

Lunch 10 mins 350 kcal
Spicy Korean Gochujang Beef Lettuce Wraps
Calories
350 kcal
Net Carbs
5gg
Fats
20gg
Protein
30gg

"Craving a bold, low‑carb lunch that packs a punch? These Spicy Korean Gochujang Beef Lettuce Wraps deliver the fiery flavors of classic Korean street food without the carbs. Tender strips of sirloin are marinated in a keto‑adapted gochujang sauce—sweetened with a touch of erythritol and balanced with soy sauce, sesame oil, garlic, and ginger—then quickly stir‑fried to a perfect sear. The result is a juicy, slightly smoky beef that bursts with umami and heat. Served in crisp butter lettuce cups, each bite offers a satisfying crunch that pairs beautifully with the rich sauce, making this dish both refreshing and indulgent. Perfect for a midday power boost, these wraps are ready in under 30 minutes and keep the net carbs under 10 g per serving, fitting seamlessly into a ketogenic lifestyle. For extra texture, sprinkle toasted sesame seeds and sliced green onions on top, or add a few thin cucumber ribbons for a cooling contrast. Whether you're meal‑prepping for the week or whipping up a quick lunch at the office, these wraps are a keto‑friendly crowd‑pleaser that brings a taste of Seoul to your table."

Ingredients

Instructions

1

In a medium bowl, whisk together gochujang, soy sauce, sesame oil, erythritol, garlic, ginger, and rice vinegar.

2

Add the beef strips to the bowl and toss to coat; let marinate for 10 minutes while you prep the lettuce.

3

Heat olive oil in a large skillet over medium‑high heat. Add the marinated beef in a single layer and stir‑fry 3‑4 minutes until browned and cooked through.

4

Remove the skillet from heat; sprinkle sliced green onions and toasted sesame seeds over the beef.

5

Divide the cooked beef among the butter lettuce leaves, adding cucumber ribbons if desired.

6

Serve immediately, letting each diner wrap the lettuce around the beef for a handheld keto delight.

Prep

Gather Ingredients

1 lb (450 g) sirloin steak, thinly sliced into strips
2 tbsp gochujang (Korean chili paste, low-sugar version)
1 tbsp soy sauce (or tamari for gluten‑free)
1 tbsp sesame oil
1 tsp erythritol or monk fruit sweetener
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp rice vinegar
1 tbsp olive oil (for cooking)
4 leaves butter lettuce, separated and washed
2 green onions, thinly sliced
1 tsp toasted sesame seeds
Optional: ½ cucumber, julienned for extra crunch
Instructions

Step by Step

1

In a medium bowl, whisk together gochujang, soy sauce, sesame oil, erythritol, garlic, ginger, and rice vinegar.

2

Add the beef strips to the bowl and toss to coat; let marinate for 10 minutes while you prep the lettuce.

3

Heat olive oil in a large skillet over medium‑high heat. Add the marinated beef in a single layer and stir‑fry 3‑4 minutes until browned and cooked through.

4

Remove the skillet from heat; sprinkle sliced green onions and toasted sesame seeds over the beef.

5

Divide the cooked beef among the butter lettuce leaves, adding cucumber ribbons if desired.

6

Serve immediately, letting each diner wrap the lettuce around the beef for a handheld keto delight.