Beef Lettuce Wraps Hoisin (Print version)
Ground beef and fresh vegetables mingle with hoisin in crisp lettuce for a light, flavorful dish.
# What you'll need:
→ Beef Mixture
01 - 1 lb lean ground beef
02 - 1 tablespoon vegetable oil
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1 small red bell pepper, finely diced
07 - 1 medium carrot, grated
08 - 2 green onions, sliced
→ Sauce
09 - 3 tablespoons hoisin sauce
10 - 2 tablespoons soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon sesame oil
13 - 1 teaspoon sriracha or chili garlic sauce
→ Serving
14 - 1 head butter lettuce or iceberg lettuce, leaves separated, washed, and dried
15 - 2 tablespoons roasted peanuts or cashews, chopped
16 - 1 tablespoon sesame seeds
17 - Fresh cilantro leaves
# Method:
01 - Whisk together hoisin sauce, soy sauce, rice vinegar, sesame oil, and sriracha in a small bowl. Set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
03 - Add onion, garlic, and ginger to the skillet. Sauté for 2 minutes until fragrant.
04 - Stir in red bell pepper and carrot. Cook for 2-3 minutes until vegetables are slightly softened.
05 - Pour the sauce over the beef mixture. Stir well and cook for another 2 minutes, allowing the flavors to meld.
06 - Remove from heat and stir in green onions.
07 - Spoon the beef mixture into lettuce leaves. Garnish with chopped nuts, sesame seeds, and cilantro if desired. Serve immediately.
# Expert advice:
01 -
- The combination of hot seasoned beef against cool crisp lettuce creates this perfect temperature contrast that wakes up your whole palate
- You can prep everything in about 15 minutes and cook it even faster, making it ideal for those weeknights when takeout sounds tempting
- These wraps are naturally dairy-free and endlessly customizable with whatever vegetables or protein you have on hand
02 -
- Do not skip draining excess fat if your beef is particularly fatty, or the lettuce will get soggy instantly
- Room temperature lettuce leaves fold without cracking, so take them out of the fridge while you cook
- The mixture can be made ahead and reheated, but serve it immediately once assembled or the lettuce wilts
03 -
- Grating the carrot and ginger on the smaller side of a box grater helps them disappear into the mixture
- Butter lettuce cups with the small curved leaves hold the filling better than flat iceberg leaves
- Toast the nuts in a dry pan for 2 minutes before serving to bring out their natural oils