Korean · Dinner
Grilled Short Rib Lettuce Wraps (Keto)
Grilled beef short rib, sliced thin and wrapped in butter lettuce with a garlic-ginger soy glaze sweetened with monk fruit. Served with sesame oil, scallion, gochujang-spiked mayo and toasted sesame seeds, this wrap skips rice entirely, leaning on char and umami depth for its main flavour payoff.
$7
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
486Calories
30.9gProtein
36.4gFat
9.8gCarbs
3.4gSugar
1.9gFiber
1046mgSodium
124mgChol
11.9gSat Fat
540mgPotassium
75mgCalcium
3.4mgIron
2.6mcgVitamin B12
9.5mgVitamin C
low-carb
gluten-free
keto
Instructions
1
Prep
Pat the sliced short rib dry and season with black pepper. Mince the garlic, grate the ginger, and thinly slice the scallion.
2
Marinate
Whisk garlic, ginger, soy sauce, 1 tsp sesame oil, monk-fruit-sweetener and rice-vinegar together, then toss with beef; rest 15 minutes.
3
Sear
Heat a dry cast-iron pan over high heat and sear the beef slices in a single layer for 2 minutes per side until deep brown crust forms and centre is just pink.
4
Build
Stir gochujang into mayonnaise until evenly pink. Lay lettuce leaves flat, top with seared short rib, drizzle with remaining 1/2 tsp sesame oil, then add gochujang mayo, scallion and toasted sesame seeds, and serve immediately while beef is still warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 380g380g beef short rib
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil, plus 1/2 tsp for finishing
- 2 tsp2 tsp monk-fruit-sweetener
- 2 tsp2 tsp rice-vinegar
- 1 tsp1 tsp gochujang
- 2 tbsp2 tbsp mayonnaise
- 8-10 leaves butter lettuce
- 22 scallion
- 2 tsp2 tsp sesame-seeds
- 1/4 tsp1/4 tsp black-pepper
