These Asian-inspired Ground Beef Lettuce Wraps are a delicious and healthy meal option. The flavorful beef mixture is served in crisp lettuce leaves, making it a perfect low-carb dish.
Author:Bennett
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:8 wraps without rice, or 12 wraps with rice 1x
Category:Main Course
Method:Stovetop
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
For the Sauce:
¼ cup maple syrup (brown sugar, or coconut sugar)
¼ cup coconut aminos (tamari, or soy sauce)
2 tsp rice vinegar
1 tbsp toasted sesame oil
¼ – ½ tsp red pepper flakes (optional)
2 tsp arrowroot powder (or cornstarch)
For the Filling:
1 tbsp olive oil
1 lb ground beef
2 cloves garlic (minced)
2 tsp grated fresh ginger
1 medium red bell pepper (finely diced)
½ cup shredded carrots
4 whole green onions (sliced into 1” pieces)
Kosher salt (to taste)
Ground pepper (to taste)
Sesame seeds (to taste, for garnish)
Boston Bibb lettuce
Steamed white rice or sautéed cauliflower rice (optional, for serving)
Instructions
Make the sauce: Combine the maple syrup, coconut aminos, rice vinegar, sesame oil, and red pepper flakes in a measuring cup. Whisk until combined. Add the arrowroot powder and whisk until well combined.
Cook the beef: Heat olive oil in a skillet over medium-high heat. Add the ground beef and cook until no longer pink. Add garlic and ginger, then bell pepper and carrots.
Add the sauce: Pour the prepared sauce over the skillet contents, simmer until slightly thickened. Adjust seasoning with salt and pepper.
Finish the dish: Stir in green onions. Spoon the filling into lettuce wraps, garnish with sesame seeds. Serve with rice if desired.
Notes
You can customize the level of heat by adjusting the amount of red pepper flakes used.
Feel free to add more vegetables like water chestnuts or mushrooms to the filling for extra texture and flavor.