Korean Beef Lettuce Wraps

Mince garlic and ginger. Slice green onions, separating white and light-green parts from dark-green parts. Separate lettuce leaves and set aside. Julienne cucumber.

Heat sesame oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a wooden spoon, until browned and no pink remains, about 6–7 minutes. Drain excess fat if needed.

Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.

Add soy sauce, rice vinegar, and honey. Stir to combine and simmer over medium heat for 3–4 minutes until slightly thickened. Taste and adjust seasoning. Stir in white and light-green parts of green onions.

Arrange lettuce leaves on a serving platter. Place cooked beef mixture in a bowl alongside lettuce. Arrange cucumber, dark-green green onions, sesame seeds, and sriracha in separate small bowls.

To eat, place a spoonful of beef on a lettuce leaf, top with cucumber and sesame seeds, drizzle with sriracha if desired, roll or fold, and eat with hands.