Beef Lettuce Wraps Hoisin

The first time I made these beef lettuce wraps was during a summer dinner party when my friend Sarah announced she was eating lighter. I panicked slightly, throwing together ground beef with whatever Asian flavors I had in the pantry, but everyone ended up hovering around the platter longer than at the actual dinner table. Now they are my go-to when I want something that feels indulgent but still leaves room for dessert.

Last Tuesday my daughter helped me assemble these wraps, and she insisted on adding extra sriracha to her portion. Watching her carefully fold each lettuce leaf like a little burrito reminded me that some of the best meals are the ones we build ourselves at the table, passing ingredients around and making each bite exactly how we want it.

Ingredients

• 1 lb lean ground beef: I like using 90/10 ratio because theres enough fat to keep things juicy without needing to drain too much
• 1 tablespoon vegetable oil: Helps the beef brown nicely and prevents sticking in the pan
• 1 small onion, finely diced: The smaller you dice, the better it incorporates into the beef mixture
• 2 cloves garlic, minced: Fresh garlic makes such a difference here compared to garlic powder
• 1 tablespoon fresh ginger, grated: I use a microplane because it creates almost a ginger paste that melts into the meat
• 1 small red bell pepper, finely diced: Adds sweetness and color that makes the dish feel vibrant
• 1 medium carrot, grated: The texture contrast is subtle but essential
• 2 green onions, sliced: Add these at the end so they stay bright and fresh
• 3 tablespoons hoisin sauce: This is the backbone of the flavor profile, sweet and savory all at once
• 2 tablespoons soy sauce: Low sodium is better because you can control the salt level
• 1 tablespoon rice vinegar: Cuts through the richness of the beef and hoisin
• 1 teaspoon sesame oil: A little goes a long way for that toasted nutty aroma
• 1 teaspoon sriracha: Totally optional but I love the background heat it provides
• Butter or iceberg lettuce leaves: Butter lettuce feels more elegant but iceberg holds up better for hearty scoops
• Roasted peanuts or cashews: The crunch is essential, I learned this after skipping it once and missing the texture
• Sesame seeds and cilantro: These garnishes make the dish look finished and add fresh herbal notes

Instructions

Make the sauce first:

Whisk together hoisin, soy sauce, rice vinegar, sesame oil, and sriracha in a small bowl until smooth. Set it aside because you will want to add it quickly once the beef is ready.

Brown the beef:

Heat oil in a large skillet over medium-high heat and add the ground beef, breaking it up constantly with a wooden spoon. Keep going until no pink remains, about 5 to 7 minutes.

Add the aromatics:

Toss in the onion, garlic, and ginger, stirring constantly for about 2 minutes. Your kitchen should smell amazing right about now.

Soften the vegetables:

Stir in the red bell pepper and grated carrot. Cook for 2 to 3 minutes until the vegetables are slightly softened but still have some crunch.

Combine everything:

Pour the sauce over the beef mixture and stir well. Let it cook for 2 minutes so all the flavors meld together.

Finish and serve:

Remove from heat and stir in the green onions. Spoon into lettuce leaves and garnish with nuts, sesame seeds, and cilantro.

Save

My husband requests these wraps every time we have friends over for game night. Something about building your own perfect bite at the table gets people talking and laughing, and the platter always empties faster than I expect.

Making Ahead

The beef mixture keeps beautifully in the refrigerator for up to three days. I sometimes make a double batch and portion it out for quick lunches throughout the week, just reheating gently in the microwave.

Customization Ideas

Ground chicken or turkey work perfectly here if you want something lighter. I have also made these with crumbled tofu for a vegetarian version, and the sauce carries the dish beautifully regardless of the protein you choose.

Serving Suggestions

These wraps work as an appetizer or a light main depending on your crowd. I like to serve them alongside steamed jasmine rice or as part of a larger Asian-inspired spread with spring rolls and dumplings.

• Set up a garnish station and let guests build their own wraps
• Extra lime wedges add a bright acidic element
• Have a fork ready because these can be messy to eat

Save

These wraps have become one of those recipes I can make without even thinking, the kind that feels like comfort food but still looks impressive on the table. Hope they become a regular in your rotation too.

Recipe FAQs

→ What type of lettuce works best for wraps?

Butter lettuce or iceberg lettuce are ideal due to their sturdy yet tender leaves that hold the filling well without tearing.

→ Can I substitute beef with other proteins?

Yes, ground chicken or turkey make lighter alternatives while maintaining the dish's flavor profile.

→ How can I adjust the spice level?

Control heat by adjusting or omitting the sriracha or chili garlic sauce in the sauce mixture.

→ Are there recommended side pairings?

Jasmine rice complements the wraps nicely, or serve them as part of a diverse appetizer spread.

→ Can I add crunchy textures?

Yes, incorporating chopped roasted peanuts or cashews, as well as sesame seeds, adds satisfying crunch.

→ Is this dish suitable for dairy-free diets?

Absolutely, it contains no dairy ingredients, aligning with dairy-free dietary needs.