These beef lettuce wraps are a vibrant meal or appetizer, and they come together in just thirty minutes. Lean ground beef gets simmered in a flavor-packed homemade sauce and is served with crispy lettuce leaves for wrapping. It's a soul-satisfying and fun meal that's always a crowd pleaser. [Step-by-step VIDEO below!]
Ground beef lettuce wraps
The recipe is from my book, Build-a-Bowl, and is one of my family’s favorite meals (in fact, it's my oldest daughter Ella's favorite recipe in the book!).
Sauce ingredients:
The secret to this recipe is the Asian-inspired sauce that richly coats the meat. It comes together in minutes using pantry staples.
- Chicken broth, tamari (or soy sauce) and toasted sesame oil lend flavor and moisture.
- A touch of fish sauce gives the sauce umami complexity.
- Brown sugar (or you can use honey or maple syrup) balances the flavors.
- Cornstarch (or you can use arrowroot flour) thickens the sauce.
Other ingredients:
You can use lean ground beef, ground bison, ground turkey or ground chicken for these Asian beef lettuce wraps, depending on what you have or like. Chopped onion and red bell pepper add texture (and boost nutrition), while garlic, ginger, tomato paste, lime juice and sriracha provide flavor and spice. Cilantro brightens everything up, but you can omit it or use a mix of half parsley and half mint if you're not a cilantro fan.
How to make beef lettuce wraps:
- Whisk together the sauce ingredients (you can make the sauce up to 3 days in advance to get a jumpstart on the recipe).
- In a large skillet, cook onion and red bell pepper until softened.
- Add garlic, ginger and tomato paste, and cook, stirring, 1 minute longer.
- Add lean ground beef, and cook, breaking up the meat with a wooden spoon, until it's browned.
- Pour in the sauce and bring it to a boil. Cook until the sauce is slightly thickened and richly coats the meat.
- Remove the skillet from the heat and add sriracha, lime zest, lime juice and cilantro.
How to serve Asian lettuce wraps:
You can serve the beef with just lettuce leaves for wrapping as a low-carb meal, or for a heartier dinner, pile the meat over cooked white or brown rice. Sprinkle the wraps with chopped peanuts or cashews, fresh cilantro and sriracha for added texture and flavor. I like to set everything out and let my family and friends build their own wraps!
FAQs
You can make the the ground beef filling up to 3 days in advance. Refrigerate it until you’re ready to use. Reheat the mixture over low heat, adding a splash or two of water or broth, if needed.
I prefer to use Bibb or butter lettuce leaves in these wraps, which are wide enough to wrap around the filling. You could also go for romaine, although it will be a bit harder to wrap.
Serve the lettuce wraps with toppings for added flavor and texture, such as chopped peanuts or cashews, fresh cilantro sprigs and sriracha. For a heartier meal, serve the wraps with cooked white or brown rice.
Tips for this recipe:
- Be sure to use lean ground beef (preferably 90 percent lean) to prevent the ground meat mixture from being greasy. You can also use ground bison (a favorite in my house), or ground turkey or chicken—if you use turkey or chicken, go for dark meat for the best flavor and texture.
- You can make the sauce up to 3 days in advance and refrigerate it. Be sure to whisk it well before using, as the cornstarch will settle at the bottom.
- Different brands of fish sauce vary widely in their intensity, so add it to taste. I prefer Red Boat Brand, which is milder than others (I use 2 teaspoons).
- I love this brand of organic Sriracha, which is free of MSG.
- For a slew of other vibrant, healthy meals, check out my book, Build-a-Bowl!
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
Other recipes you might like:
- Gochujang Pork Tenderloin Salad
- Vietnamese Inspired Rice Noodle Salad with Garlicky Shrimp
- Salmon Fried Rice
- Healthy Stir-Fry
- Peanut Noodle Salad
Watch the video!
Stay connected
I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!
Get the recipe!
Healthy Asian Beef Lettuce Wraps
Ingredients
Sauce
- ½ cup low-sodium chicken or beef broth
- 2 tablespoons low-sodium tamari or soy sauce
- 1-2 teaspoons fish sauce, to taste
- 2 teaspoons packed brown sugar, honey or maple syrup
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarch
Meat
- 1 tablespoon extra-virgin olive oil
- ½ medium onion, finely chopped
- ½ medium red bell pepper, seeded and finely diced
- 2 large garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 tablespoon tomato paste
- 1 pound lean ground beef (or you can use bison, turkey or chicken)
- Salt and freshly ground black pepper
- Sriracha or hot sauce
- ½ teaspoon lime zest
- Juice of ½ lime
- ¼ cup coarsely chopped fresh cilantro
Toppings
- 1 batch cooked rice (optional)
- 1 head Bibb or Boston lettuce, leaves separated
- Chopped cilantro
- Chopped peanuts or cashews
- Sriracha, hot sauce or sliced jalapeño
Instructions
Make the sauce
- Whisk together the chicken broth, tamari, fish sauce (I use 2 teaspoons of Red Boat brand, which is milder than others), sugar, sesame oil, and cornstarch.
Cook the meat
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook, stirring, until softened, 3 to 5 minutes. Stir in the garlic, ginger and tomato paste. Cook, stirring, for 1 minute.
- Add the beef and season with salt and black pepper. Cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes.
- Give the sauce a whisk, then pour it into the meat mixture. Use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Bring the sauce to a boil, then reduce the heat to a simmer. Cook until slightly thickened, about 3 to 5 minutes. Add a dash or two (or three or four...) of sriracha, to taste.
- Remove the skillet from the heat and stir in the lime zest, lime juice, and cilantro. Taste and season with additional sriracha and/or lime juice, if desired.
Serve
- Serve the meat filling with lettuce leaves for wrapping, along with cooked rice, if you’d like. Sprinkle the lettuce wraps with cilantro and peanuts, and drizzle them with sriracha or hot sauce (or top them with sliced jalapeño) if you like it spicy!
Notes
- Be sure to use lean ground beef (preferably 90 percent lean) to prevent the ground meat mixture from being greasy. You can also use ground bison (a favorite in my house), or ground turkey or chicken—if you use turkey or chicken, go for dark meat for the best flavor and texture.
- You can make the sauce up to 3 days in advance and refrigerate it. Be sure to whisk it well before using, as the cornstarch will settle at the bottom.
- Different brands of fish sauce vary widely in their intensity, so add it to taste. I prefer Red Boat Brand, which is milder than others (I use 2 teaspoons).
- I love this brand of organic Sriracha, which is free of MSG.
- For a slew of other vibrant, healthy meals, check out my book, Build-a-Bowl!
Did you make this recipe? If so, I'd love to hear what you think! Please leave a comment and star review below - it's helpful to me and to others!
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