fusion

Korean BBQ Style Beef Lettuce Wraps with Sweet Potato Wedges

Name: Korean BBQ Style Beef Lettuce Wraps with Sweet Potato Wedges
Yield: 1 serving
Cuisine: fusion
Ingredients: 138 g ground beef (90% lean); 234 g sweet potato, cut into wedges; 11 g olive oil; 16 g soy sauce; 9 g brown sugar; 9 g rice vinegar; 5 g garlic, minced; 5 g toasted sesame oil; 77 g romaine lettuce leaves

This roasted dish pairs ground beef with sweet potato, cut into wedges, romaine lettuce leaves and soy sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

33 g Protein

61 g Carbohydrates

30 g Fat

8 g Fiber

Korean BBQ Style Beef Lettuce Wraps with Sweet Potato Wedges

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

138g ground beef (90% lean) 243 kcal
234g sweet potato, cut into wedges 201 kcal
11g olive oil 97 kcal
16g soy sauce 11 kcal
9g brown sugar 35 kcal
9g rice vinegar 2 kcal
5g garlic, minced 7 kcal
5g toasted sesame oil 44 kcal
77g romaine lettuce leaves 12 kcal

Cooking instructions

sweet potatoolive oil
Preheat oven to 425 F. Toss sweet potato wedges with half the olive oil and a pinch of salt; roast 22 to 28 minutes, flipping once.
soy saucebrown sugarrice vinegargarlictoasted sesame oil
In a bowl, mix soy sauce, brown sugar, rice vinegar, garlic, and sesame oil.
ground beef (90% lean)olive oil
Heat a skillet over high heat. Add remaining olive oil and cook ground beef 6 to 8 minutes until browned.
ground beef (90% lean)soy sauce
Pour sauce into the skillet and simmer 1 to 2 minutes until glossy and clinging to the beef.
ground beef (90% lean)sweet potatoromaine lettuce leaves
Serve beef in lettuce leaves with roasted sweet potato wedges on the side.