Description
These Asian-Style Ground Beef Lettuce Wraps are my go-to when I want something fast, flavorful, and just fun to eat. Picture this: savory ground beef with garlic, ginger, and water chestnuts for crunch, all wrapped up in cool, crisp lettuce leaves. They’re like tacos’ Asian cousin who studied abroad and came back with better sauce. Perfect for weeknights when you’re tired but still want that “I cooked!” feeling. (We’ve all been there.)
Ingredients
Scale
For the Filling:
- 1 lb ground beef (85/15 blend – trust me on this)
- 2 tbsp vegetable oil (divided, because we’re fancy now)
- 3 cloves garlic, minced (or 5 if you’re me)
- 1 tbsp fresh ginger, grated (that frozen ginger paste works in a pinch)
- 1/2 cup diced water chestnuts (the crunch MVP)
- 3 green onions, sliced (white and green parts separated like divorced parents)
- 1/4 cup hoisin sauce (the sweet glue holding it all together)
- 2 tbsp soy sauce (or tamari for gluten-free folks)
- 1 tbsp rice vinegar (for that bright kick)
- 1 tsp sesame oil (just a drizzle – this stuff is potent)
- 1 tsp sriracha (or more if you like living dangerously)
- 1/2 tsp black pepper
For Serving:
- 1 head butter lettuce, leaves separated (the edible “cups”)
- 1 carrot, julienned (for color and crunch)
- 1/4 cup cilantro leaves (optional but highly encouraged)
- Lime wedges (non-negotiable for brightness)
Instructions
- Prep Party:
Wash and dry lettuce leaves. Chop all your veggies and measure sauces. (This is when I usually realize I forgot to buy cilantro.) - Beef Time:
Heat 1 tbsp oil in a large skillet over medium-high. Add beef, breaking it up with a spoon until no longer pink (about 5-6 min). Drain excess fat but leave about 1 tbsp for flavor. - Flavor Bomb:
Push beef to one side. Add remaining oil, then white parts of green onions, garlic, and ginger. Stir 30 sec until fragrant (don’t burn the garlic – been there). - Sauce It Up:
Add hoisin, soy sauce, vinegar, sesame oil, sriracha, and pepper. Stir to coat beef. Simmer 2-3 min until saucy. Stir in water chestnuts and green onion tops. - Build Your Wrap:
Arrange lettuce on a platter with carrots and cilantro. Spoon beef into a bowl. Let everyone assemble their own wraps with a squeeze of lime.
Notes
- Lettuce Choice: Butter lettuce is ideal, but romaine hearts work in a pinch. Iceberg = too crunchy.
- Make Ahead: Filling keeps 3 days in fridge or 2 months frozen. Reheat with a splash of water.
- Vegetarian Swap: Use crumbled tofu or mushrooms instead of beef.
- Spice Control: Start with 1/2 tsp sriracha if sensitive to heat.
- Equipment:
- Large skillet
- Wooden spoon
- Measuring spoons
- Cutting board
- Prep Time: 15 mins (or 25 if you're as slow at chopping as I am)
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg
Keywords: lettuce wraps, Asian beef, quick dinner, gluten-free dinner, meal prep