Sweet Heat Soy-Glazed Beef Lettuce Wraps
with Gochujang Aioli, Pickled Radishes & Crispy Onions
Tender ground turkey is glazed in sweet-savory soy (with a kick of Sriracha heat!), then nestled in crisp lettuce cups. Quick-pickled radishes add tangy pop while gochujang aioli brings Korean flavors to the mix. Crunchy fried onions complete this Asian fusion masterpiece that’s healthy, handheld, and—best of all—ready in 30 minutes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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: Soy, Wheat, Eggs)
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
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. Set radishes aside to pickle, stirring occasionally.
-
-
Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, turkey, salt, and pepper; cook, breaking up meat into pieces, until turkey 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 servings). 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 turkey. Top with gochujang aioli, pickled radishes, crispy fried onions, and scallion greens. Serve.
-
Add sweet soy glaze, half the sriracha (or more if you like things spicy!), cabbage blend, garlic powder, and 1/4 cup water (1/3 cup for 4 servings). Continue to cook, stirring occasionally, until sauce has thickened and everything is evenly coated, 2-3 minutes.
