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Need a game changing lunch? These Korean Beef Collard Green Wraps are it!
Okay, SERIOUSLY. Not only are these Korean Beef Collard Green Wraps beautiful, they are so flavorful!! Using Collard Greens; I wrapped up rice, marinated thinly sliced short ribs, veggies, herbs, and dipped them in some magical sauce and it was honestly one of my favorite lunches this far.
It’s no secret that I LOVE food in general, but something you may not know about me is that I prefer a lighter lunch. There is nothing worse than having a food coma with another 1/2 of a days work to get done. That’s why these Korean Beef Collard Green Wraps are amazing. You will still feel satisfied from the protein, but you’re not going to be needing any sort of nap on account of being full enough to pop.
Wrapping these babies up is a breeze!
Sometimes wrapping up a meal can seem a little intimidating. Don’t you fret, it is literally so easy to wrap up Korean Beef Collard Green Wraps. First things first, you want to make sure you are working with good product. When you go to the grocery store, be very picky with the collard greens you choose. Look for leaves that are big and a circle- then make sure that they are in good shape. If it has a ton of holes find some better leaves. Now before you stuff your wraps, trim off the stem at the base of the leaf. One of the most important steps is to shave the thick part of the stem that is attached to the leaf. Lastly, stuff your wrap with all your goodies and roll like a burrito making sure to tuck in the side as you go! Watch my video if any of this is confusing.
Check out my video that shows all y’all how to wrap up these Korean Beef Collard Green Wraps!
See it’s a breeze!
Want some other great light lunch options?! You will LOVE:
Okay, Okay, Okay you need to make these, like 3 days ago!! Let me know how they go in the comments below!!
Korean Beef Collard Green Wraps
Easy, flavor packed meal; ready for you to make now! You need this recipe for Korean Beef Collard Green Wraps for your new summer lunch!
- 1 cup White or Brown Rice
- 2 cup Water
- 1 Fresno Chili
- 1 tbsp Ginger
- 4 Garlic Cloves
- 2 tsp Sesame Oil
- 2 tbsp Soy Sauce
- 1 Lime, Juice
- 1 tbsp Agave/Honey/Sweetener
- 1 Pound Boneless Short Ribs
- 1 tbsp Oil
- 6 Collard Green Leaves, stems cut to leaf base and then shaved- this will make rolling easier
- 1 Red Bell Pepper, cut into matchsticks
- 1/2 Cucumber, cut into slices
- 1/2 bunch of Cilantro, stems trimmed
- Dipping Sauce:
- 1/4 cup Soy Sauce or Tamari
- 1/4 cup Rice Wine Vinegar
- 1 tsp Sesame Oil
- 1 tsp Garlic, minced
- 1 tsp Ginger, minced
- Optional: Sesame Seeds for Garnish
Add all the marinade ingredients; fresno chili, ginger, garlic, sesame oil, soy sauce, sweetener and lime juice to food processor
Blend until smooth
Add thinly sliced short ribs and marinade into bowl and allow to marinate for 20 minutes to 2 hours
Cook rice in rice cooker
Heat oil in saute pan or skillet until hot, add thinly sliced marinated short ribs- be careful not to overcrowd, cook in batches if necessary
Cook on medium/high for 3 minutes until browned
Flip and cook until browned on opposite side
Once cooked set aside
Add soy sauce, rice wine vinegar, sesame oil, minced garlic, and minced ginger to small bowl and whisk until fully mixed
Top dipping sauce with sesame seeds if desired
Assembly on Collard Green:
Trim and shave stem
Add two heaping scoops of cooked warm rice
Top rice with thinly sliced cooked short ribs
Add sliced cucumbers, cut red bell pepper, and a small bundle of cilantro sprigs
Wrap by bringing in sides and rolling like a burrito, cut and serve with dipping sauce
12g Saturated fat
See video in blog post to show how to cut and roll collard green wraps