Vietnamese Beef Lettuce Wraps

4.67 from 12 votes

These Vietnamese-inspired beef lettuce wraps feature a spicy filling and lots of fresh, crunchy vegetables. The wraps are topped with a sweet-sour cucumber relish, rice noodles, fresh basil, peanuts, and a tangy soy-lime dipping sauce for a super flavorful dinner!

Prep Time45

Cook Time30

Total Time1 15

Course: Beef

Cuisine: Asian

Diet: Diabetic, Gluten Free, Low Lactose

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Dipping Sauce

1/2 cup water
1/3 cup soy sauce
3 tablespoons lime juice or more to taste
1 teaspoon lime zest (approximately 1 medium lime)
1 tablespoon minced ginger
2 cloves garlic minced
1 tablespoon fish sauce
1 tablespoon sugar
2 teaspoons chili garlic sauce or to taste and tolerance

Filling

2 tablespoons canola oil
1 medium onion finely chopped
2 pounds ground beef
2 tablespoons minced ginger
5 cloves garlic minced
1 cup chicken broth or vegetable broth
1/3 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon brown sugar packed
1 tablespoon chili garlic sauce or to taste and tolerance
Freshly ground black pepper to taste

Cucumber Relish

2 large English (hothouse) cucumbers strips peeled, seeded and chopped (about 4 cups)
1 bunch scallions (medium width) white and light green part only, chopped
1/2 cup chopped cilantro
3 tablespoons rice vinegar
2 teaspoons canola oil
2 teaspoons sugar or to taste
Salt and freshly ground black pepper to taste

Lettuce and Toppings

1 large head Boston lettuce
1/2 cup thinly sliced fresh basil
1 cup shredded carrots
2 ounces rice noodles (maifun) prepared per package instructions and drained well
1/2 cup coarsely chopped peanuts
Lime wedges for serving if desired

Instructions

Dipping Sauce

Combine all sauce ingredients in a small bowl. Divide into small bowls for each diner. Serve with lettuce wraps.

Filling

Heat oil in a large skillet over medium-high heat. Add the onion, reduce heat to medium, and cook the onion for 3-4 minutes or until softened.
Add the beef and cook for 4-5 minutes until it is browned and no longer pink, crumbling it into small pieces as you go. Drain off any excess grease.
Add the ginger, garlic, chicken broth, soy sauce, rice vinegar, fish sauce, brown sugar, and chili garlic sauce. Bring to a boil, reduce heat, and simmer for 10-15 minutes, stirring occasionally or until the liquid has almost evaporated. (Don't boil dry; leave a little liquid so it's still saucy.)

Cucumber Relish

Combine all ingredients in a bowl while the beef simmers. Serve with lettuce wraps.

To Assemble Lettuce and Topping

Spoon meat mixture onto lettuce leaves, top with basil, carrots, rice noodles, and peanuts with lime wedges on the side if desired. Roll up and serve with dipping sauce.

Notes

TOTALS OF INGREDIENTS USED TWICE:

Soy sauce - 2/3 cup
Fish sauce - 2 tablespoons
Ginger - 3 tablespoons
Canola Oil - 2 tablespoons + 2 teaspoons
Garlic - 7 cloves
Rice vinegar - 5 tablespoons
Sugar - 1 tablespoon + 2 teaspoons
Chili garlic sauce - 1 tablespoon + 2 teaspoons

SUBSTITUTIONS:

Using wheat-free tamari or coconut aminos instead of soy sauce will make the beef lettuce wraps entirely gluten-free.
The filling for these lettuce wraps can also be made with tofu, ground chicken, turkey, pork or a plant-based alternative.

MAKE AHEAD:

Filling can be made ahead 1-2 days. Cool and refrigerate.
Add 2-3 tablespoons water and reheat in a saucepan until heated through.

FREEZER-FRIENDLY:

The beef filling can be frozen for 2-3 months.
Thaw in the refrigerator or microwave.
Reheat on the stovetop or microwave.

Nutrition