Asian Beef Lettuce Wraps

4.50 from 2 votes
50 minutes
Jump To Recipe

Wrap up a healthy, light and easy dinner everyone will rave about with this Asian Beef Lettuce Wrap recipe with Ginger Lime Dipping Sauce! Beef fills tender butter lettuce leaves here, but chicken, turkey or pork will also work. Serve these healthy beef lettuce wraps with Miso-Glazed Eggplant for a flavor-packed side dish!

Assembled Beef Lettuce Wraps Recipe with Lime Ginger Dipping Sauce with lime wedges on gray platter.

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!
Beef Lettuce Wraps Recipe with Lime Ginger Dipping Sauce with lime wedges on gray platter.

How to Make an Asian Beef Lettuce Wrap Recipe with Ginger Lime Dipping Sauce:

Recipe Ingredients:

Here’s everything you’ll need to make this beef lettuce wraps recipe along with how to prep the ingredients. 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 wraps 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.
Lime Ginger Dipping Sauce in glass bowl.
  • 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.
Cooked onion and red bell pepper in nonstick skillet.
  • 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.
Cooked ground beef and red bell pepper in nonstick skillet.
  • Return the skillet to the heat and add the garlic, ginger, broth, ketchup, soy sauce, rice vinegar and chili garlic sauce.
Cooked ground beef, red bell pepper with ketchup, ginger and garlic added.
  • 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.
Cooked ground beef filling in nonstick skillet.
  • 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.
Beef Lettuce Wraps Recipe with Lime Ginger Dipping Sauce on gray platter.

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.
Beef Lettuce Wraps Recipe with Lime Ginger Dipping Sauce on blue background.
Beef Lettuce Wraps on gray platter garnished with shredded carrots and scallions.

Frequently Asked Questions:

What is the best lettuce for lettuce wraps?

The best green for edible cups is butter lettuce which is also known as Bibb or Boston. Other good possibilities are Little Gem, iceberg and Romaine. Each leaf should be deep enough to hold the filling and strong enough not to wilt with heavy or warm additions.

Can ground beef lettuce wraps be made ahead of time?

The beef filling and the sauce for these Asian Lettuce Wraps can be made ahead of time and then reheated in the microwave or on the stovetop. The dipping sauce can also be made ahead of time and refrigerated. It’s not a good idea to fill lettuce cups ahead of time as the hot filling will wilt the lettuce.

Beef Lettuce Wraps Recipe with Lime Ginger Dipping Sauce with toppings of lime wedges, scallion, carrot and brown rice.

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:

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!

Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, get great new recipes from me every week!
Save Recipe
* By submitting this form, you consent to receive emails.
Logo for From A Chef's Kitchen with gray oval border and green knife.
Assembled Beef Lettuce Wraps Recipe with Lime Ginger Dipping Sauce with lime wedges on gray platter.

Asian Beef Lettuce Wraps

4.50 from 2 votes

Click to Rate!

By: Carol | From A Chef’s Kitchen
Wrap up a healthy, light and easy dinner everyone will rave about with this Asian Lettuce Wraps Recipe with Ginger Lime Dipping Sauce! Beef fills tender butter lettuce leaves here but chicken, turkey or pork will also work.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Beef
Cuisine Asian
Servings 4
Calories 617 kcal

Ingredients
  

Ginger – Lime Dipping Sauce

  • 1/4 cup water
  • 1/3 cup soy sauce - preferably low-sodium
  • 2 large limes - juiced (approximately 1/4 cup juice)
  • 1 tablespoon minced ginger
  • 2 cloves garlic - minced
  • 1-2 tablespoons honey - (as needed)
  • 2-3 teaspoons chili garlic sauce - or to tolerance and taste
  • 1 teaspoon toasted sesame oil

Beef and Wraps

  • 2 tablespoons canola oil
  • 1 large onion - diced
  • 1 large red bell pepper - seeds and membranes removed, chopped
  • 1 1/2 pounds ground chuck
  • 3 cloves garlic - minced
  • 2 teaspoons minced ginger
  • 1 cup beef broth - or vegetable broth
  • 1/4 cup ketchup
  • 2 tablespoons soy sauce - preferably low-sodium
  • 1 tablespoon rice vinegar
  • 2-3 teaspoons chili garlic sauce - or to tolerance and taste
  • Salt and freshly ground black pepper - only if needed

To serve:

  • 12 leaves Boston lettuce - rinsed and patted dry
  • Shredded or julienned carrots
  • 1 bunch scallions - thinly sliced diagonally
  • Hot cooked brown rice
  • Lime wedges

Instructions
 

Ginger Lime Dipping Sauce

  • Combine all the ingredients for the dipping sauce. Refrigerate if made in advance; set aside if using right away.

Beef and Wraps

  • Heat oil in a large skillet over medium-high heat. Add the onion, reduce heat to medium and cook 3-4 minutes. Add the red bell pepper and cook another 2-3 minutes.
  • Add ground beef. Cook 5-6 minutes, breaking the beef up with a large spoon as the beef browns. When 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 8-10 minutes or until sauce is reduced and thickened. Taste for seasoning.

To Serve:

  • Spoon beef into lettuce cups, top with rice, carrots and scallions. Serve a small bowl of the dipping sauce for each diner on the side.

Notes

Because one butter lettuce leaf can be a bit flimsy, use two butter lettuce leaves for a more substantial wrap.
If you’re not into spicy, then reduce the amount of chili garlic sauce initially; you can always add more!
MAKE AHEAD:  The filling and the sauce for these Asian Lettuce Wraps can be made ahead of time and then reheated in the microwave or on the stovetop.  The dipping sauce can also be made ahead of time and refrigerated.  It’s not a good idea to fill lettuce cups ahead of time as the hot filling will wilt the lettuce.
FREEZER-FRIENDLY:   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.

Nutrition

Serving: 1 | Calories: 617kcal | Carbohydrates: 25g | Protein: 35g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 121mg | Sodium: 2483mg | Potassium: 922mg | Fiber: 4g | Sugar: 14g | Vitamin A: 2929IU | Vitamin C: 70mg | Calcium: 93mg | Iron: 5mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

    1. Hi, Jan, Thanks so very much and happy you enjoyed “pretty much.” Yes, everyone does have different tolerances for heat; I’ll make a notation in the recipe. Thanks again!