Beef Lettuce Wraps Peanuts (Printable)

Ground beef cooked with spices, wrapped in fresh lettuce leaves and garnished with crunchy peanuts.

# What You'll Need:

→ Beef Mixture

01 - 1 lb lean ground beef
02 - 1 tablespoon vegetable oil
03 - 3 cloves garlic, minced
04 - 1-inch piece fresh ginger, minced
05 - 2 green onions, thinly sliced
06 - 1 small red bell pepper, diced
07 - 1 small carrot, julienned
08 - 2 tablespoons soy sauce
09 - 1 tablespoon hoisin sauce
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon sesame oil
12 - 1 teaspoon brown sugar
13 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Assembly & Toppings

14 - 1 head butter or iceberg lettuce, leaves separated and rinsed
15 - 1/2 cup roasted unsalted peanuts, roughly chopped
16 - 1/4 cup fresh cilantro leaves
17 - 1 lime, cut into wedges

# Directions:

01 - Heat vegetable oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spatula, until browned and fully cooked, about 5 minutes.
02 - Stir in minced garlic, ginger, and green onions. Cook for 1 minute until fragrant.
03 - Add diced red bell pepper and julienned carrot. Sauté for 2 to 3 minutes until slightly softened.
04 - Mix in soy sauce, hoisin sauce, rice vinegar, sesame oil, brown sugar, and red pepper flakes if using. Cook for another 2 to 3 minutes, allowing flavors to combine and sauce to thicken slightly.
05 - Take skillet off the heat to stop cooking.
06 - Spoon beef mixture into individual lettuce leaves. Garnish with chopped peanuts and cilantro leaves. Serve with lime wedges on the side for squeezing.

# Expert Advice:

01 -
  • They come together in under 35 minutes, which means you can feed people without spending your whole evening in the kitchen.
  • Crisp lettuce leaves do all the heavy lifting as a wrapper, so there's zero guilt and maximum satisfaction.
  • The warm beef filling meets cold, crunchy toppings in every bite—it's textural and alive in a way that keeps you reaching for more.
02 -
  • Don't overpack the lettuce leaves or they'll tear; a small handful of filling per leaf is plenty and lets you taste everything clearly.
  • The sauce needs those 2 to 3 minutes at the end to thicken and adhere to the beef; rushing this step leaves you with a watery, sad filling.
  • Cold lettuce against hot beef is the magic formula, so keep your lettuce chilled right up until serving.
03 -
  • Brown your beef properly by letting it develop a golden crust before stirring; this is where the flavor lives.
  • Keep your lettuce leaves separate and chilled right up until assembly, and you'll never have a soggy wrap.
  • Taste the sauce before serving and adjust the salt and lime to your preference—these wraps are forgiving and customizable.

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