Korean Lettuce Wraps
¼ cup low sodium Tamari or soy sauce
1 tbsp Splenda ® brown sugar
½ tsp chili garlic sauce OR Sriracha (can adjust to taste)
¼ tsp ground ginger
1 tsp toasted sesame seeds
2 tsp toasted sesame seed oil
1 lb lean ground beef (93/7)
2 green onions, chopped – white and green parts separate from dark green tops
¼ tsp salt
½ tsp black pepper
2 cloves garlic
1 head butter or Boston Bibb Lettuce, leaves separated and washed
Whisk together Tamari or soy sauce, Splenda ® brown sugar, chili garlic sauce, ground ginger, and toasted sesame seeds in a small dish and set aside.
Heat sesame oil in a skillet over medium-high heat. Add ground beef, and white and light green parts of green onions, then season with salt and pepper and cook until beef is cooked through. Add garlic, then sauté for 30 seconds. Pour in sauce then sauté for 1 more minute. Top with toasted sesame seeds and green portions of green onions.
To serve, spoon 3 tablespoons of the mixture into the center of a lettuce leaf, taco-style.
Makes 6 servings
Serving Size: about 2 lettuce cups (about 1/3 cup mixture)
Modified from Iowagirleats.com