Beef Lettuce Wraps Hoisin (Printable)
Lean beef and veggies cooked in hoisin glaze, wrapped in fresh lettuce leaves for a light, tasty dish.
# What You Need:
→ Protein & Vegetables
01 - 1 lb lean ground beef
02 - 1 tablespoon vegetable oil
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, minced
06 - 1 red bell pepper, finely diced
07 - 1 cup shredded carrots
08 - ½ cup water chestnuts, finely chopped (optional)
09 - 1 head butter or iceberg lettuce, leaves separated and washed
→ Sauce
10 - ¼ cup hoisin sauce
11 - 2 tablespoons soy sauce or tamari (for gluten-free)
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon toasted sesame oil
14 - ½ teaspoon crushed red pepper flakes (optional)
→ Garnish
15 - 2 green onions, thinly sliced
16 - 1 tablespoon toasted sesame seeds
# How To Make It:
01 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it apart, until browned and fully cooked, about 5–6 minutes.
02 - Add diced onion, garlic, and ginger to the skillet and sauté for 2 minutes until fragrant and onions are softened.
03 - Stir in red bell pepper, shredded carrots, and water chestnuts if using. Cook for 2–3 minutes until vegetables are just tender.
04 - In a small bowl, whisk together hoisin sauce, soy sauce or tamari, rice vinegar, toasted sesame oil, and crushed red pepper flakes.
05 - Pour sauce over beef and vegetable mixture. Stir well and simmer for 2 minutes to meld flavors and slightly thicken the sauce.
06 - Remove from heat. Spoon the beef mixture into individual lettuce leaves.
07 - Top wraps with sliced green onions and toasted sesame seeds. Serve immediately.
# Expert Suggestions:
01 -
- Ready in 35 minutes with zero fuss and a wok that practically does the work for you.
- The lettuce leaves feel fancy enough to impress but honestly require less cleanup than a regular plate.
- Ground beef gets a complete flavor overhaul with hoisin and sesame, tasting nothing like basic beef.
- Naturally lighter than most Asian takeout, so you can eat as many as you want without feeling weighed down.
02 -
- Don't crowd the beef in the pan at the start; let it brown in a single layer for better color and flavor instead of steaming in its own liquid.
- Prep all your vegetables before you start cooking because once the beef hits the pan, everything moves fast and you won't have time to chop while things are sizzling.
- The sauce is the soul of this dish, so taste it before it goes in and adjust the heat or sweetness to match what you actually love.
03 -
- Toasting your own sesame seeds in a dry pan for two minutes brings out a nutty depth that makes people notice the difference immediately.
- If you find your lettuce leaves aren't crisp, soak them in ice water for ten minutes before serving and they'll snap like they just came from the garden.