Sesame Beef Lettuce Wraps

adapted from For the Love of Cooking


For the beef:

  • 2 cloves of garlic minced
  • 1 teaspoon sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • ¼ teaspoon ground ginger
  • 1 teaspoon rice vinegar
  • 1 tablespoon toasted sesame seeds
  • freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 pound flank steak or skirt steak cut into thin slices

For the Korean Barbecue Dipping Sauce:

  • 2 cloves of garlic minced
  • ½ teaspoon sugar
  • 3 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • ½ – 1 teaspoon sriracha chile sauce
  • ½ teaspoon sesame oil
  • 1 tablespoons chopped green onion
  • ½ tablespoon sesame seeds
  • 1 tablespoon water

For assembly:

  • lettuce washed and leaves separated
  • shredded carrot
  • chopped green onion


To prepare the beef:

  1. Whisk together all marinade ingredients but olive oil and steak. Place the sliced steak into the marinade and mix until the meat is evenly coated. Cover with plastic wrap and place in the refrigerator. Flank steak can be marinated for up to 3 hours. Skirt steak will only need about 30 minutes.
  2. Heat the olive oil in a large skillet or wok over high heat. Once the pan is HOT add half of the beef and cook for 1-2 minutes or until lightly browned. Remove from heat and set aside. Continue with the rest of the beef.

To make the dipping sauce:

  1. Whisk together all ingredients.

To assemble:

  1. Place beef pieces into a lettuce leaf. Top with shredded carrots and green onions. Drizzle a bit of the dipping sauce on top. Serve the remaining sauce alongside the lettuce wraps.