Asian Beef Lettuce Wraps

Why This Recipe is a Keeper!

Sharing one of my most requested personal chef client favorites!

My Asian Beef Lettuce Wraps with Ginger Lime Dipping Sauce have been a favorite of adults and kids alike for about as long as I’ve been a personal chef. After all, who doesn’t like to play with their food and eat with their hands–especially when you’re enjoying healthy beef lettuce wraps?

The list of ingredients looks long, but the beef lettuce wrap recipe is easy without any difficult techniques.

In a nutshell:

• Combine the ingredients for the Ginger Lime Dipping Sauce.
• Cook onion, red bell pepper and ground beef then add pantry ingredients for the filling.
• Fill ’em up! Top tender butter lettuce leaves with the flavorful filling then add simple toppings.

These Asian beef lettuce wraps are:

• Healthy! The addition of brown rice adds fiber.
• Super flavorful!
• Easy to make.
• Versatile! It can also be made with chicken, turkey or pork.
• Economical. It uses ingredients you may already have in your pantry!

Recipe Ingredients:

Here’s everything you’ll need to make this beef lettuce wraps recipe. It may look like a lot, but you may already have many of the ingredients on hand in your pantry. See the recipe card below for the exact quantities.

Ingredient Notes and Substitutions:

• Ground Beef: Use ground chuck or sirloin for these beef lettuce wraps. Ground round is too lean and dry. Ground chicken, turkey or pork can also be used.
• Beef Broth: Vegetable broth can also be used.
• Soy Sauce: Kikkoman Low-Sodium Soy Sauce is what we usually use. Regular soy sauce can be super strong, and it’s always a good idea to reduce sodium intake, especially with other ingredients with higher sodium levels, such as ketchup and chili garlic sauce.
• Rice Vinegar: This mild Asian vinegar is sometimes called rice wine vinegar. However, they are actually two different ingredients. Both will work in this recipe. Rice vinegar is a nice ingredient to always have on hand when you want something only mildly acidic in a dish.
• Chili Garlic Sauce: Huy Fong is the most popular and well-known brand. It adds a spicy kick! If you’re not into spicy, reduce the amount initially; you can always add more!
• Sesame Oil: Use toasted sesame oil found in the international aisle, which is intended for flavoring, rather than light sesame oil, which is intended for cooking.
• Butter Lettuce (also known as Boston and Bibb): It’s ideal for lettuce wraps because it’s pliable. The loose, round heads are often sold in a plastic shell with the roots still attached to extend freshness. Because the roots usually are still attached, it’s a good idea to rinse the heads before using them.
• Brown Rice: You can purchase cooked brown rice near the frozen vegetable section. Quinoa is a great substitute.

Step-By-Step Instructions:

• Gather and prep all the ingredients for the ground beef lettuce wrap recipe.
• Whisk together the Ginger Lime Dipping Sauce first so the flavors can meld and set it aside. Refrigerate if made in advance; set aside if using right away.

• Heat oil in a large skillet over medium-high heat. Add the onion, reduce heat to medium and cook for 3 to 4 minutes. Add the red bell pepper and cook another 2 to 3 minutes.

• Add the ground beef (or chicken, turkey or pork). Cook for 5 to 6 minutes, breaking the beef with a large spoon as it browns. When the beef is no longer pink, drain off any excess grease.

• Return the skillet to the heat and add the garlic, ginger, broth, ketchup, soy sauce, rice vinegar and chili garlic sauce.

• Bring to a boil, reduce heat to medium-low and simmer for 8 to 10 minutes or until sauce is reduced and thickened. Taste for seasoning.

• That’s it! Healthy ground beef lettuce wraps!
• Place the beef in the lettuce wraps and top with hot, cooked brown rice, thinly sliced scallion and shredded or julienned carrots. Peanuts or cashews would also make a tasty, crunch addition!
• Pour the tangy sauce onto the Asian ground beef lettuce wraps or dip them into it.

Chef Tips and Tricks:

• Because one butter lettuce leaf can be a bit flimsy, use two butter lettuce leaves for a more substantial wrap.
• Whenever I cook brown rice, I always cook more than I will need for the recipe I’m making. It freezes great and barely needs any thawing; it can go right into the microwave to be heated up.

Storage:

• Refrigerate any leftovers of the lettuce, filling and sauce for up to five days. The filling and sauce can also be frozen for 2 to 3 months. Thaw the filling in the refrigerator or in the microwave. Thaw the sauce in the microwave but just to the point where it’s thawed as it’s better chilled or at room temperature.

Serve with:

• Oven-Roasted Sweet Potato Wedges with Cilantro Cashew Sauce
• Thai Green Beans
• Sriracha Sweet Chili Roasted Brussels Sprouts

Get all my great weeknight dinner solution recipes at Weeknight Dinner Solutions – From A Chef’s Kitchen

More great lettuce wrap recipes you’ll love!

• Turkey Meatball Lettuce Wraps with Tzatziki
• Vietnamese Beef Lettuce Wraps with Cucumber Relish
• Vegan Korean Tofu Lettuce Wraps
• Thai Beef Lettuce Wraps