One-Pan Ginger Beef Lettuce Wraps
With Zucchini, Gochujang Sauce & Pickled Carrots
“Hot beef, cold lettuce, can’t lose!” That’s what we think the rallying cry should’ve been on that high school football drama. This winning combo takes a page from the Korean barbecue playbook. Here, we cook ground beef and zucchini in a savory sauce that gets sweet heat from gochujang, a Korean chili paste. Crisp romaine leaves cradle the gingery beef filling along with tangy pickled carrots. This is definitely a meal that’ll have you cheering for the home (cooking) team!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
1 unit
Zucchini
1 thumb
Ginger
1 unit
Lemon
1 unit
Baby Lettuce
4 ounce
Shredded Carrots
5 teaspoon
White Wine Vinegar
1 teaspoon
Garlic Powder
10 ounce
Ground Beef
1 ounce
Gochujang Sauce
(Contains Soy, Wheat)
2 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
Not included in your delivery
1 teaspoon
Sugar
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and finely dice half the onion (whole onion for 4 servings). Trim and dice zucchini into ¼-inch pieces. Peel and mince or grate half the ginger (all for 4). Quarter lemon. Trim and discard root end from lettuce; separate leaves.
• In a medium microwave-safe bowl, toss carrots with vinegar, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt and pepper. Microwave for 1 minute. Set aside, tossing occasionally.
• Heat a drizzle of oil in a large pan over medium-high heat. Add onion; season with salt and pepper. Cook, stirring occasionally, until tender and lightly browned, 5-8 minutes. • Add another drizzle of oil, zucchini, garlic powder, and ½ tsp salt (¾ tsp for 4 servings). Cook, stirring occasionally, until zucchini is slightly softened, 3-5 minutes. • Add beef* and ginger; season with pepper. Cook, breaking up meat into pieces, until browned, 3-4 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Stir in gochujang, hoisin, and ¼ cup water. Cook, stirring, until beef is saucy and cooked through, 2-3 minutes. • Remove from heat. Stir in juice from half the lemon; season with salt and pepper to taste.
• Divide lettuce between plates; fill with beef mixture. Garnish with pickled carrots (draining first). Serve with remaining lemon wedges on the side. TIP: Alternatively, serve beef mixture, carrots, and lettuce in separate bowls and let everyone assemble their own wraps!
