Spicy Korean Beef Green Goddess Lettuce Wraps

Ingredients

• 8 oz feta cheese
• 2 shallots (For the dressing)
• 2 garlic cloves (For the dressing)
• 0.5 avocado (For the dressing)
• 2 heads cilantro (For the dressing)
• 0.5 cup pistachios (For the dressing)
• 2 tbsp nutritional yeast (Optional; omit if unavailable)
• 1 block silken tofu
• 1 tbsp honey (For the dressing)
• 1 lemon lemon juice (Juice of 1 lemon)
• 1 tbsp extra-virgin olive oil (For the dressing)
• salt (Big pinch, for the dressing)
• black pepper (Big pinch, for the dressing)
• water (A splash, only if needed to loosen the dressing)
• 0.5 head green cabbage (Dice finely for the salad)
• 1 hothouse cucumber (Dice into small cubes)
• 3 green onions (Slice; source gives a range of 3–5)
• 0.25 lb sliced beef (Use 1/4–1/3 lb per wrap; slice before cooking)
• gochujang sauce (Use enough to season the beef; amount not specified)
• 1 head iceberg lettuce (For the wraps)
• crispy fried shallots or onions (For topping)
• avocado (Additional avocado for topping; amount not specified)

Steps

1. 1

   Make the green goddess dressing by adding the feta, 2 shallots, garlic, 1/2 avocado, cilantro, pistachios, nutritional yeast if using, silken tofu, honey, lemon juice, olive oil, a big pinch of salt and pepper, and a splash of water if needed to a blender.

2. 2

   Blend the dressing for a few minutes, until completely smooth. Add the water only as needed to loosen it.

3. 3

   Prepare the salad by dicing half a cabbage into small pieces, dicing the hothouse cucumber into small cubes, and slicing the green onions.

4. 4

   Toss the cabbage, cucumber, and green onions with the green goddess dressing. Use substantially more dressing than you initially think you need so the salad is thoroughly coated and drenched.

5. 5

   Clean the outside of the iceberg lettuce. Cut off the bottom stem, cutting into the head enough to remove the whole stem.

6. 6

   With the stem end facing down, slam the whole lettuce head on the counter to help loosen the leaves.

7. 7

   Separate a large iceberg lettuce leaf carefully so it does not rip. Repeat to obtain the lettuce-wrap leaves.

8. 8

   Heat a pan until hot, then sear the sliced beef with gochujang sauce until cooked through and browned. The source does not specify a cooking time or amount of gochujang.

9. 9

   Build each wrap with an iceberg lettuce leaf, the dressed cabbage salad, and approximately 1/4–1/3 lb of beef per wrap.

10. 10

    Top the wraps with crispy fried shallots or onions and avocado. Serve immediately.

Notes

The dressed salad stores well in the refrigerator for up to one week. The source does not specify the amount of gochujang, the beef cut, the dressing yield, or exact cooking time and doneness cues for the beef.

Nutrition per serving

• main
• lunch
• lettuce-wrap
• Korean-inspired
• spicy
• high-protein
• fresh
• crunchy