Beef Lettuce Wraps with Hoisin Sauce (Print Version)

Crisp lettuce leaves filled with seasoned beef and vegetables in a tangy hoisin glaze.

# 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
15 - 2 tablespoons roasted peanuts or cashews, chopped
16 - 1 tablespoon sesame seeds
17 - Fresh cilantro leaves

# Directions:

01 - Whisk together hoisin sauce, soy sauce, rice vinegar, sesame oil, and sriracha in a small bowl. Set aside until ready to use.
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 to 7 minutes. Drain excess fat if necessary.
03 - Add onion, garlic, and ginger to the skillet. Sauté for 2 minutes until fragrant, stirring constantly to prevent burning.
04 - Stir in red bell pepper and carrot. Cook for 2 to 3 minutes, until vegetables are slightly softened but still retain some crunch.
05 - Pour the prepared sauce over the beef mixture. Stir well to coat evenly and cook for another 2 minutes, allowing the flavors to meld together.
06 - Remove from heat and stir in sliced green onions. Let rest for 1 minute before serving.
07 - Spoon the beef mixture into lettuce leaves. Garnish with chopped nuts, sesame seeds, and cilantro if desired. Serve immediately while warm.

# Expert Tips:

01 -
  • Ready in 30 minutes but tastes like takeout from your favorite spot
  • Endlessly customizable with whatever vegetables you have in the fridge
  • Perfect for dinner parties because everyone gets to build their own
02 -
  • Lettuce leaves can be prepped up to a day ahead and kept between damp paper towels
  • The beef mixture reheats beautifully so double the batch for easy lunches
  • Butter lettuce works best because it doesn't tear as easily as other varieties
03 -
  • Grate your ginger against the grain to avoid those tough fibrous strands
  • Let the beef get really brown and crispy in spots for maximum flavor
  • Room temperature lettuce leaves are less likely to crack and break

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