Korean-Style Beef and Pineapple Lettuce Wraps with Coconut Rice

Ingredients

• 0.25 lb ground beef (85/15 lean)
• 0.5 cup fresh pineapple (diced into small chunks)
• 0.5 medium bell pepper (red, finely diced)
• 2 cloves garlic (minced)
• 1 tsp fresh ginger (grated)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 0.25 tsp red pepper flakes
• 6 leaves butter lettuce (large, washed and dried)
• 0.33 cup jasmine rice (uncooked)
• 0.5 cup coconut milk (canned, light)
• 0.25 cup water
• 2 tbsp fresh cilantro

Instructions

1. 1

   Rinse jasmine rice until water runs clear. In a small saucepan, combine rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

   Tip: The coconut milk will make the rice creamy and aromatic

2. 2

   While rice cooks, heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-6 minutes.

   Tip: Don't overcrowd the pan to ensure proper browning

3. 3

   Add minced garlic, grated ginger, and diced bell pepper to the beef. Cook for 2 minutes until fragrant and peppers begin to soften.

   Tip: Keep ingredients moving to prevent burning the garlic

4. 4

   Add diced pineapple, rice vinegar, sesame oil, and red pepper flakes. Cook for 3-4 minutes, stirring frequently, until pineapple is heated through and slightly caramelized.

   Tip: The pineapple will release juices that create a delicious glaze

5. 5

   Remove rice from heat and let stand 5 minutes. Fluff with a fork and keep warm.

   Tip: Letting rice rest ensures perfect texture

6. 6

   Arrange lettuce leaves on a plate. Spoon the beef and pineapple mixture into each lettuce cup. Serve alongside coconut rice, garnished with cilantro and lime wedges.

   Tip: Serve immediately while the filling is warm for the best contrast with cool lettuce

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