Asian-Style Ground Beef Lettuce Wraps

These Asian-Style Ground Beef Lettuce Wraps are the perfect mix of savory, crunchy, and fresh. I cook ground beef in a flavorful sauce, then pile it into crisp lettuce leaves for a satisfying bite that’s low on carbs but high on flavor. It’s one of my go-to meals when I want something quick, healthy, and bold.

Why You’ll Love This Recipe

I love how fast and easy these wraps come together—just one pan and about 20 minutes is all it takes. The sauce is a blend of soy, garlic, ginger, and a touch of sweetness, which soaks right into the beef. Wrapped in crisp lettuce and topped with crunchy veggies, they’re light but incredibly satisfying. They’re also great for meal prep or dinner parties because I can set up a wrap bar and let everyone build their own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Onion, finely chopped

• Garlic, minced

• Fresh ginger, grated

• Soy sauce

• Hoisin sauce

• Rice vinegar

• Sesame oil

• Brown sugar or honey

• Red pepper flakes (optional for heat)

• Green onions, sliced

• Shredded carrots

• Water chestnuts, chopped (optional)

• Butter lettuce or romaine leaves

• Sesame seeds (for garnish)

Directions

1. I heat a skillet over medium heat and sauté the onions until soft.

2. I add garlic and ginger, cooking until fragrant, then stir in the ground beef, breaking it apart as it browns.

3. Once the beef is cooked through, I drain any excess grease and return it to the heat.

4. I add soy sauce, hoisin, rice vinegar, sesame oil, and brown sugar, stirring until the beef is coated in the sauce.

5. I toss in chopped water chestnuts and let everything simmer for a few minutes so the flavors can blend.

6. I spoon the beef mixture into lettuce leaves and top with shredded carrots, green onions, and a sprinkle of sesame seeds before serving.

Servings and timing

This recipe serves 4 and takes about 25 minutes from start to finish, including prep and cooking time.

Variations

• I sometimes use ground chicken or turkey instead of beef for a leaner option.

• For a low-sugar version, I skip the brown sugar or use a sugar substitute.

• I like adding chopped peanuts or crispy noodles on top for extra crunch.

• To make it spicy, I stir in sriracha or chili garlic sauce.

• For a heartier meal, I serve it with steamed rice or rice noodles on the side.

Storage/Reheating

I store the cooked beef mixture in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a skillet or microwave until hot. I keep the lettuce leaves separate and assemble just before eating to keep them crisp. This dish also freezes well—I just thaw and reheat when needed.

FAQs

What’s the best lettuce to use for wraps?

I prefer butter lettuce for its softness and cup-like shape, but romaine or iceberg also works well for crunch.

Can I make the beef mixture ahead of time?

Yes, I often prepare it a day or two in advance and reheat before serving. It actually tastes better as the flavors develop.

Are these lettuce wraps gluten-free?

They can be! I just use gluten-free soy sauce (or tamari) and hoisin to make them safe for gluten-sensitive diets.

How do I keep the lettuce from breaking?

I separate the leaves gently and pat them dry. If a leaf has a small tear, I double it up for extra support.

Can I add other veggies?

Absolutely. I’ve added chopped bell peppers, mushrooms, or even zucchini to the beef mixture for more nutrition and flavor.

Conclusion

These Asian-Style Ground Beef Lettuce Wraps are my answer to a quick, flavorful, and refreshing meal that doesn’t weigh me down. With bold seasoning, crisp lettuce, and plenty of texture, they’re always a hit at my table—whether I’m cooking for myself or sharing with friends.