Asian Ground Beef Lettuce Wraps are a good change from the usual ground beef dinner. They’re crisp, savory, a little sweet, and ready in about 30 minutes.
The water chestnuts add plenty of crunch, and sriracha can be added when a little heat sounds good.
With 32 grams of protein per serving, this is a High Protein dinner that doesn’t require much prep.
Three lettuce wraps make a serving, so there’s enough here for a full meal rather than a small appetizer.
Most of the cooking happens in one large skillet. A couple of small bowls are useful for mixing the sauce and cornstarch slurry, but cleanup is still fairly minimal.
These are best assembled right before serving so the butter lettuce stays crisp.
For meal prep, keep the beef filling and lettuce separate in the refrigerator and assemble the wraps when it’s time to eat.
Why You’ll Love This Asian Ground Beef Lettuce Wraps Recipe
32 Grams of Protein Per Serving
Each serving has three lettuce wraps and 32 grams of protein, making this a High Protein lunch or dinner.
Ready in 30 Minutes
Prep takes about 15 minutes, and the filling cooks in another 15. It’s a practical option when dinner needs to move quickly.
Plenty of Crunch
Water chestnuts, carrots, bell pepper, and crisp butter lettuce keep the texture interesting. The filling isn’t just ground beef and sauce.
Easy to Adjust the Heat
Leave out the sriracha for a milder version. Add it when a little heat is wanted.
Ingredient Substitutions
Ground Turkey
Lean ground turkey can replace the ground beef. The flavor will be lighter, but it works well with the same sauce.
Lettuce
Butter lettuce is soft and easy to fold. Romaine hearts or iceberg lettuce can be used for a firmer, crunchier wrap.
Sriracha
Chili garlic sauce can be used instead. For a mild version, simply leave the hot sauce out.
Shredded Carrots
Finely shredded cabbage works when more crunch is preferred.
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Asian Ground Beef Lettuce Wraps
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1 tablespoon sesame oil
- 1¼ pound 90% lean ground beef
- 1 medium red bell pepper diced
- 3 cloves garlic minced
- 1 tablespoon grated fresh ginger
- ¼ cup reduced-sodium soy sauce
- 2 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon sriracha sauce optional
- 1 teaspoon cornstarch
- 2 tablespoon water
- 1 can (8 ounce) water chestnut drained and finely chopped
- 3 green onions thinly sliced
- 1 head butter lettuce leaves separated
- ½ cup shredded carrots
- 1 tablespoon sesame seeds
Instructions
- Heat the sesame oil in a large skillet over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it apart with a wooden spoon, until browned and fully cooked. Drain any excess grease.
- Add the red bell pepper and cook for 3 minutes, until slightly softened.
- Add the garlic and ginger. Cook for 30 seconds, stirring constantly.
- Whisk the soy sauce, hoisin sauce, rice vinegar, honey, and sriracha in a small bowl.
- Stir the cornstarch and water in a separate small bowl until smooth.
- Add the soy sauce mixture, cornstarch mixture, and water chestnuts to the skillet. Cook for 2 to 3 minutes, stirring frequently, until the sauce thickens and coats the beef.
- Remove the skillet from the heat and stir in half of the green onions.
- Spoon the beef mixture into the lettuce leaves. Top with shredded carrots, sesame seeds, and the remaining green onions. Serve immediately.
Notes
Tips and Tricks
Keep the lettuce dry – Pat washed lettuce leaves dry before filling them. Extra water can make the wraps slippery and dilute the sauce. Choose sturdy leaves – Save the larger, cup-shaped lettuce leaves for wrapping. Smaller leaves can be doubled up if needed. Prep ahead – The beef filling can be cooked ahead of time. Store the toppings and lettuce separately until serving.Storing and Reheating
Refrigerator – Store the cooked beef filling in an airtight container for up to 4 days. Keep the lettuce and toppings in separate containers. Microwave – Reheat the beef filling in short intervals until heated through, then assemble the wraps with cold lettuce and toppings. Stovetop – Warm the filling in a skillet over medium-low heat, stirring occasionally. Add a small splash of water if the sauce becomes too thick.Nutrition
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