Ground Beef Lettuce Wraps
These Ground Beef Lettuce Wraps are fresh, flavorful, and ready in just 20 minutes. Savory seasoned beef with crisp vegetables is wrapped in cool lettuce leaves for a healthy, low-carb, gluten-free dinner perfect for busy weeknights.
Servings: 4 servings
Calories: 320kcal
Equipment
- large skillet or wok
- mixing bowl
- wooden spoon or spatula
Ingredients
- 1 lb ground beef (85/15 or 90/10)
- 1 head butter lettuce or iceberg lettuce
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup soy sauce (or tamari)
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 cup water chestnuts, diced
- 3 stalks green onions, sliced
- red pepper flakes (optional)
- sesame seeds (optional garnish)
- 1 tbsp neutral oil for cooking
Instructions
- Separate, wash, and thoroughly dry lettuce leaves. Set aside on a serving platter.
- Heat a large skillet over medium-high heat and add neutral oil.
- Add ground beef and cook 5–6 minutes, breaking it apart, until browned.
- Whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes (if using).
- Drain excess fat from the beef, leaving a small amount for flavor.
- Add garlic and ginger to the beef and cook 30–60 seconds until fragrant.
- Pour sauce over the beef and simmer 2–3 minutes until slightly thickened.
- Stir in diced water chestnuts and cook briefly to warm through.
- Remove from heat and stir in most of the green onions, reserving some for garnish.
- Transfer filling to a serving bowl, garnish with remaining green onions and sesame seeds, and serve with lettuce leaves for wrapping.
Notes
Use butter lettuce for soft, flexible wraps or iceberg for extra crunch. Do not overcook the beef to prevent dryness. Always serve the filling warm and the lettuce cold for the best texture contrast.