Lettuce Wraps with Beet-Gochujang Beef & Kimchi Mayo

For a quick dinner, load up leafy butter lettuce with sautéed mushrooms and a plant-forward ground beef blend packed with ruby red beets. Kimchi-boosted mayo adds extra kick. 

What You Get

Sliced mushrooms 

Korean BBQ-style grass-fed beef mix 

Butter lettuce 

Cucumber 

Cilantro

Radish kimchi 

Sesame seeds 

What You’ll Need

Vegetable oil

Soy sauce 

Mayo

Makes 3 servings

20 minutes active time

20 minutes total time

Step 1

In a sauté pan over medium-high heat, warm 1 tablespoon vegetable oil. When the oil is hot, add the mushrooms and 1 tablespoon soy sauce. Sauté until the mushrooms release their moisture and start to brown, about 6 minutes. Transfer to a bowl. 

Step 2

Return the pan to medium-high heat and warm 2 tablespoons vegetable oil. Add the beef mix and cook until browned in spots and firm, stirring occasionally and breaking it up with a spoon, 8 to 10 minutes. Drain off any excess fat. Return the mushrooms to the pan, stirring to combine, and cook for another minute. Set aside.

Step 3 

Meanwhile, trim the root end of the butter lettuce, discarding a few outer leaves. Separate the remaining leaves, but leave them whole. Wash and pat dry. Cut the cucumber in half lengthwise, then slice crosswise. Pick the cilantro leaves and toss the stems. 

Step 4

Whisk together ¼ cup mayo and 2 tablespoons of the kimchi liquid. 

Step 5 

To build the lettuce cups, place the lettuce leaves on plates, and fill with the beef and mushroom mixture. Top with kimchi and cucumber slices. Drizzle with the kimchi mayo, sprinkle with cilantro leaves and sesame seeds, and serve. 

Contains: eggs, wheat, soy.