Sweet Heat Soy-Glazed Beef Lettuce Wraps
with Gochujang Aioli, Pickled Radish & Crispy Fried Onions
- Sesame
- Soy
- Wheat
- Eggs
Sautéed ground beef is tossed with shredded cabbage and carrot in a sweet soy and Sriracha glaze, then spooned into crisp lettuce cups. Quick-pickled radishes add a bright, tangy crunch, while gochujang aioli brings a creamy, smoky heat. Crispy fried onions and fresh scallions finish each wrap with texture and color.
Ingredients
1 unit
Baby Lettuce
5 teaspoon
Rice Wine Vinegar
10 ounce
Ground Beef
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
4 ounce
Red Cabbage and Carrot Mix
3 unit
Radishes
1 unit
Crispy Fried Onions
(Contains: Wheat)
2 unit
Scallions
1 unit
Gochujang Aioli
(Contains: Eggs, Soy, Wheat)
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim and halve radishes; thinly slice into half-moons. Trim and thinly slice scallions, separating whites from greens. Roughly chop cabbage and carrot mix if necessary. Trim and discard root end from lettuce. Reserve 6 large leaves (12 leaves for 4 servings) for serving; thinly slice remaining lettuce. Gently crush crispy fried onions in their bag.
In a small microwave-safe bowl, combine vinegar, 1 TBSP water, 1 tsp sugar, and a pinch of salt (2 TBSP water, 2 tsp sugar, and a big pinch of salt for 4 servings). Stir in radishes; cover with plastic wrap and microwave for 1 minute. TIP: No microwave? No problem! Heat vinegar mixture in a small pot until steaming, then pour over radishes.
Carefully remove and discard plastic wrap. Set radishes aside to pickle, stirring occasionally.
Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, beef*, salt, and pepper; cook, breaking up meat into pieces, until beef is browned and cooked through, 4-6 minutes.
Add cabbage and carrot mix, sweet soy glaze, garlic powder, half the Sriracha (add more if you like things spicy!), and ¼ cup water (⅓ cup for 4). Cook, stirring occasionally, until sauce has thickened and everything is evenly coated, 2-3 minutes.
Divide lettuce leaves between plates; fill with shredded lettuce and beef. Top with gochujang aioli, pickled radishes, crispy fried onions, and scallion greens. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The sweet-soy glaze and gochujang aioli deliver bold, crowd-pleasing flavor 🌶️. Some found the sauce a touch too sweet; use less glaze or add more Sriracha to dial in your preferred balance.
- Ease of prep: Fast and simple to pull together on a busy weeknight, with minimal cleanup.
- Suggestions: If the lettuce leaves are too small to wrap, chop them up and serve everything as a salad — many reviewers loved it that way. Save more than the suggested 6 large leaves for wrapping, as the filling is generous.
- Leftovers: Leftovers work well for lunch the next day, especially as a salad bowl.
Reviews from our home cooks
Flavors were excellent and it was very satisfying. My only comment is that the lettuce leaves were very small, so eating them was quite difficult and messy.
I loved it! I thought the food would just fall off the lettuce at first, but it stayed on so well and it was so good!
Love the lettuce wrap. Instructions said save 6 leaves and chop rest. Next time would save more.
Chef's kiss! The sauce and crispness of the lettuce?! Highly recommend
Lettuce leaves could be larger to facilitate eating without a fork. Delicious recipe!
Liked cabbage and carrot combo and fresh lettuce that held up to filling.
I have had these many times and enjoyed them this time as well
My husband and I enjoyed this overall! The flavor was slightly sweet and the lettuce was nice and fresh.
The sauce is way too much sugar and salt. Feels like it's defeating the purpose of being healthy.
The lettuce did not have any leaves big enough to hold the turkey. Used tortillas from home instead
