One-Pan Ginger Beef Lettuce Wraps
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One-Pan Ginger Beef Lettuce Wraps

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!

Carb Smart
Easy Cleanup
Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

1 unit

Yellow Onion

1 unit


1 thumb


1 unit


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


2 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories510 kcal
Fat27 g
Saturated Fat10 g
Carbohydrate39 g
Sugar24 g
Dietary Fiber7 g
Protein31 g
Cholesterol95 mg
Sodium940 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Bowl
Large Pan



• 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.

Pickle Carrots

• 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.

Cook Filling

• 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!