Beef Lettuce Wraps Hoisin (Printable)
Savory beef mixed with fresh veggies and hoisin sauce served in crisp lettuce leaves for a light 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
# Directions:
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 -
- These wraps come together in under 30 minutes but taste like something from a restaurant
- Everyone gets to build their own perfect bite, which makes dinner feel interactive and fun
02 -
- Draining the fat after browning the beef prevents the wraps from becoming greasy and overwhelming
- Butter lettuce works better than iceberg because its leaves are more pliable and hold filling without cracking
03 -
- Grate the ginger against the grain to avoid tough fibrous bits in your finished dish
- Use low sodium soy sauce if you are sensitive to salt, as hoisin already brings significant salinity