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Beef Lettuce Wraps

Beef Lettuce Wraps

These beef lettuce wraps deliver restaurant-quality flavor in just 20 minutes. With savory ground beef, crunchy vegetables, and a umami-rich sauce cradled in crisp lettuce cups, they're the perfect balance of light yet satisfying that will banish all thoughts of takeout.
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Cook Time 20 minutes
Course Appetizer, Dinner, Lunch
Cuisine Asian-inspired
Servings 4

Equipment

  • Large skillet
  • Small mixing bowl

Ingredients
  

For the beef filling

  • 1 pound lean ground beef (90/10 is ideal)
  • 1 tablespoon vegetable oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 small red bell pepper, finely diced
  • 1 small carrot, finely diced or grated
  • 8 oz mushrooms, finely chopped (optional but recommended)
  • 4 green onions, thinly sliced (white and green parts separated)
  • 1/4 cup water chestnuts, drained and finely diced (optional)

For the sauce

  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon honey or brown sugar
  • 1 teaspoon sriracha or chili paste (adjust to taste)

For serving

  • 1 large head of butter lettuce or iceberg lettuce
  • 1/3 cup chopped peanuts or cashews
  • Fresh cilantro leaves
  • Lime wedges
  • Sriracha or your favorite hot sauce

Instructions
 

Step 1: Prepare the Sauce

  • In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, honey, and sriracha until well combined.
  • Set aside to allow the flavors to meld while you prep the beef.

Step 2: Cook the Beef Filling

  • Heat vegetable oil in a large skillet over medium-high heat until shimmering.
  • Add diced onion and cook for 2-3 minutes until starting to soften.
  • Add ground beef and break apart with a wooden spoon. Cook until no pink remains, about 5-7 minutes.
  • Add garlic, ginger, and white parts of green onions. Cook for 1 minute until fragrant, stirring frequently.
  • Stir in bell pepper, carrot, and mushrooms (if using). Cook for about 3-4 minutes until vegetables begin to soften.
  • Pour in the prepared sauce and stir to coat everything evenly. Bring to a simmer and cook for 2-3 minutes until the sauce thickens slightly and coats the meat mixture.
  • Add water chestnuts (if using) and stir to combine. They add a wonderful crunch!
  • Remove from heat and stir in the green parts of the green onions, reserving some for garnish.

Step 3: Serve and Enjoy

  • Carefully separate and wash the lettuce leaves, then pat them dry with paper towels. You want them dry enough to hold the filling without getting soggy.
  • Arrange lettuce leaves on a serving platter or individual plates.
  • Spoon the warm beef filling into the center of each lettuce leaf – about 3-4 tablespoons per wrap depending on the size of your leaves.
  • Top with chopped nuts, remaining green onions, and cilantro leaves.
  • Serve immediately with lime wedges and additional sriracha on the side.
  • To eat, fold the sides of the lettuce over the filling and enjoy like a taco!

Notes

  • Lettuce matters: Butter lettuce (Boston or Bibb) offers the perfect balance of crispness and flexibility. Iceberg provides more crunch but can be trickier to fold without tearing. Romaine hearts work in a pinch but are more difficult to wrap.
  • Meal prep magic: The beef filling keeps beautifully for 3-4 days in the refrigerator. Store separately from the lettuce and reheat just before serving.
  • Stretching the meal: To feed a bigger crowd, add 1/2 cup cooked quinoa or brown rice to the beef mixture.
  • Temperature contrast: The slightly warm beef against the cool, crisp lettuce is part of what makes these so satisfying. Don't let the filling get too hot before serving.
  • Sauce control: If you prefer a drier filling, reduce the sauce amounts slightly. For a saucier version, increase by 25%.