Beef Lettuce Wraps Hoisin (Printable Version)
Ground beef blended with aromatic ginger and hoisin in fresh lettuce leaves for a light, tasty meal.
# What You'll Need:
→ Protein
01 - 1 lb lean ground beef
→ Vegetables & Aromatics
02 - 1 tablespoon vegetable oil
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1 red bell pepper, finely diced
07 - 2 green onions, thinly sliced
08 - 1 large head butter or Bibb lettuce, leaves separated and washed
09 - 1 medium carrot, julienned or grated
→ Sauce
10 - 3 tablespoons hoisin sauce
11 - 1 tablespoon soy sauce
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon sesame oil
14 - 1 teaspoon sriracha or chili paste (optional)
→ Garnishes
15 - 2 tablespoons chopped fresh cilantro
16 - 1 tablespoon toasted sesame seeds
# How to Make It:
01 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add diced onion and cook for 2 minutes until softened.
02 - Incorporate minced garlic and grated ginger into the skillet and sauté for 1 minute until fragrant.
03 - Add ground beef, breaking it apart with a spatula. Cook for 5 to 6 minutes until browned and fully cooked. Drain excess fat if necessary.
04 - Stir in the diced red bell pepper and cook for an additional 2 minutes.
05 - Whisk together hoisin sauce, soy sauce, rice vinegar, sesame oil, and optional sriracha in a small bowl.
06 - Pour the sauce mixture into the skillet with beef and vegetables. Cook for 1 to 2 minutes, stirring to coat everything evenly.
07 - Remove from heat and stir in half of the sliced green onions.
08 - Spoon the beef mixture into individual lettuce leaves. Top with julienned carrot, remaining green onions, cilantro, and toasted sesame seeds.
09 - Fold lettuce leaves around the filling and serve immediately.
# Expert Insights:
01 -
- Ready in 30 minutes, so you can actually make this on a Tuesday without losing your mind.
- Tastes like restaurant food but costs half the price and feels way more impressive to pull off.
- Your guests will pick up the lettuce wraps with their hands and smile—that's the real win.
02 -
- Drain that excess fat after browning the beef or your wraps will taste greasy and heavy—I learned this the hard way and my guests learned it too.
- Don't skip toasting the sesame seeds yourself if you have them loose; the difference between raw and toasted is the difference between okay and crave-worthy.
- Assemble the wraps right before eating because wet lettuce is nobody's friend, but a cold filling is still delicious, so don't stress if you prep ahead.
03 -
- Toast your own sesame seeds in a dry pan for 2 minutes over medium heat—they go from bland to nutty and it takes almost no effort.
- Make sure your lettuce leaves are actually crisp by chilling them for 10 minutes before serving; wet, limp lettuce will fall apart, but cold, dry leaves stay sturdy.