Korean Beef Lettuce Wraps

Ingredients:

• 1 cup long grain white rice
• 1/4 cup LOW SODIUM gluten-free Tamari or soy sauce (dish will not be GF if using traditional soy sauce
• 2 Tablespoons coconut sugar or white sugar or honey
• 1/2 teaspoon chili garlic sauce (or more or less)
• 1/4 teaspoon ground ginger
• 1 teaspoon toasted sesame seeds, plus more for garnish
• 2 teaspoons sesame oil
• 1lb lean ground beef
• 2 green onions, chopped - white and light green parts, and dark parts divided
• white pepper
• 2 cloves garlic, pressed or minced
• 1 head butter or Boston Bibb lettuce, leaves separated

Directions:

1. Add rice and 1-1/2 cups water to a small saucepan then bring to a boil. Turn heat down to low then cover and simmer for 10 minutes (water should just barely be at a simmer.) Remove pan from heat then let sit for 5 minutes before removing the lid and fluffing with a fork. Set aside.
2. Meanwhile, whisk together gluten-free Tamari or soy sauce, coconut sugar, chili garlic sauce, ground ginger, and sesame seeds in a small dish then set aside.
3. Heat sesame oil in a skillet over medium-high heat. Add ground beef and white and light green parts of green onions then season with white pepper and cook through. Add garlic then saute for 30 seconds. Pour in sauce then saute for 1 more minute.
4. Scoop cooked rice into lettuce leaves then top with Korean beef mixture, green parts of green onions, and extra toasted sesame seeds if desired.