Korean Beef Bulgogi-Style Lettuce Wraps (Low-Carb, Egg-Free)

Ingredients

• 450 g thinly sliced lean beef
• 4 cloves garlic
• 2 tsp ginger
• 3 stalks green onion
• 2 tbsp olive oil
• 2.5 tbsp rice vinegar
• 2 tbsp brown sugar (or monk fruit sweetener)
• 1.5 tbsp gochujang (check label for no soy)
• 0.5 tsp chili flakes(optional)
• 0.75 tsp salt
• 0.5 tsp black pepper
• 1 head romaine or butter lettuce

Instructions

1. 1

   Mix marinade: rice vinegar, brown sugar, gochujang (only if soy-free), ginger, garlic, salt, pepper, and chili flakes (optional).

2. 2

   Toss beef with marinade and marinate 15–20 minutes (or up to 1 hour).

3. 3

   Heat olive oil in a skillet over medium-high. Add beef in a single layer; sear 2–3 minutes per side until caramelized.

4. 4

   Add green onion and cook 30–60 seconds.

5. 5

   Serve immediately in lettuce leaves; spoon extra pan juices over.