Korean Sizzling Beef Lettuce Wraps

By lorik

Rice also makes a great accompanying filling for these lettuce wraps.

Ingredients

• 1 1 1 English cucumber, halved and sliced thin
• 1/4 1/4 1/4 cup seasoned rice vinegar
• 1/4 1/4 1/4 cup mayonnaise
• 2 2 2 tablespoons Sriracha sauce
• 3 3 3 tablespoons soy sauce
• 2 2 2 tablespoons packed brown sugar
• 4 4 4 garlic cloves, minced
• 1 1 1 tablespoon toasted sesame oil
• 1 1/2 1 1/2 85 pounds 85 percent lean ground beef
• 1 1 1 head Bibb lettuce (8 ounces), leaves separated

Preparation

Step 1

1. Combine cucumber and vinegar in bowl; set aside. Combine mayonnaise and Sriracha in second bowl; set aside. Combine soy sauce, sugar, garlic, and oil in third bowl.

2. Cook beef in 12-inch nonstick skillet over high heat until any juices have evaporated and beef begins to fry in its own fat, 8 to 10 minutes. Add soy sauce mixture to skillet and cook until nearly evaporated, about 2 minutes. To serve, fill lettuce leaves with beef mixture and top with pickled cucumbers and Sriracha mayonnaise.