Chinese Spicy Beef Lettuce Wraps
Experience the perfect balance of bold flavors and refreshing textures with these Chinese Spicy Beef Lettuce Wraps! Succulent ground beef is sautéed with aromatic garlic, fresh ginger, and sesame oil, then infused with a savory-sweet blend of soy sauce, hoisin, and a hint of sriracha for optional heat. Crispy water chestnuts and tender julienned carrots add a delightful crunch, while vibrant green onions tie everything together. Served in crisp butter lettuce leaves, these wraps are low-carb, gluten-free (when using tamari), and bursting with flavor. Perfect for a quick weeknight dinner or a fun party appetizer, these lettuce wraps are customizable with garnishes like fresh cilantro and crushed red pepper flakes. Ready in under 35 minutes, they deliver a vibrant taste of Asian cuisine with every satisfying bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Ground beef
- 1 tablespoon Sesame oil
- 3 pieces Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 4 stalks Green onions, finely chopped
- 3 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 teaspoon Sriracha (optional, for extra spice)
- 1 tablespoon Rice vinegar
- 1 medium Carrot, julienned
- 1 can (8 ounces) Water chestnuts, diced
- 1 head Butter lettuce leaves (or iceberg)
- 0.5 teaspoon Crushed red pepper flakes (optional, for garnish)
- 2 tablespoons Cilantro, roughly chopped (optional, for garnish)
Instructions
Prepare the vegetables by mincing garlic and ginger, chopping green onions, julienning the carrot, and dicing the water chestnuts.
Carefully separate the lettuce leaves, rinse them thoroughly, and pat them dry. Set aside.
Heat the sesame oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger to the skillet and sauté for 30 seconds until fragrant.
Add the ground beef to the skillet. Cook and crumble the meat using a spatula until no longer pink, about 5-7 minutes.
Stir in the green onions, soy sauce, hoisin sauce, Sriracha (if using), and rice vinegar. Cook for another 2-3 minutes, letting the flavors meld.
Toss in the julienned carrots and diced water chestnuts. Stir well and cook for 2-3 minutes more, ensuring the vegetables remain crisp-tender.
Remove the skillet from heat and allow the mixture to cool slightly.
To assemble, spoon the beef mixture into the center of each lettuce leaf.
Garnish with crushed red pepper flakes and chopped cilantro if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.9 g | 124% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 2793 mg | 121% | |
| Total Carbohydrate | 95.3 g | 35% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 29.5 g | ||
| Protein | 91.5 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3903 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
