Spicy Korean-Inspired BBQ Beef Lettuce Wraps

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender marinated beef with a spicy kick, served in crisp lettuce cups with fresh garnishes for a flavorful handheld meal. This Korean-inspired beef recipe, ready in about 50 minutes, pairs flank steak, soy sauce, gochujang (Korean chili paste) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 10 min Serves 4 Korean cuisine 320 cal/serving

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Ingredients

1 lb, thinly sliced against the grain flank steak
3 tbsp soy sauce
1 tbsp gochujang (Korean chili paste)
1 tbsp brown sugar
1 tbsp sesame oil
3, minced garlic cloves
2, thinly sliced green onions
8 large, washed and dried romaine lettuce leaves
1 tsp, toasted sesame seeds
1 small, julienned carrot
1/2 medium, julienned cucumber

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Instructions

Step 1: In a medium bowl, whisk together 3 tbsp soy sauce, 1 tbsp gochujang, 1 tbsp brown sugar, 1 tbsp sesame oil, and 3 minced garlic cloves until the sugar dissolves.
Step 2: Add 1 lb thinly sliced flank steak to the marinade, tossing to coat evenly. Marinate for at least 30 minutes at room temperature or up to 2 hours refrigerated.
Step 3: Heat a large skillet over medium-high heat. Add the marinated beef in a single layer and cook for 3-4 minutes, stirring occasionally, until beef is browned and cooked through.
Step 4: Remove from heat and stir in 2 thinly sliced green onions and 1 tsp toasted sesame seeds.
Step 5: To assemble, spoon the cooked beef into 8 large washed romaine lettuce leaves. Top each with julienned strips of 1 small carrot and 1/2 medium cucumber for crunch and freshness.
Step 6: Serve immediately as handheld wraps, enjoying the balance of spicy, savory beef with crisp vegetables.