Beef Lettuce Wraps Hoisin (Print View)
Tender ground beef with aromatic ginger and hoisin sauce in crisp lettuce cups.
# Ingredient List:
→ Protein
01 - 1 lb lean ground beef
→ Aromatics & Vegetables
02 - 2 tablespoons vegetable oil
03 - 1 tablespoon fresh ginger, finely grated
04 - 3 garlic cloves, minced
05 - 4 scallions, thinly sliced (whites and greens separated)
06 - 1 small red bell pepper, diced
07 - 1 medium carrot, grated
08 - 8 oz canned water chestnuts, drained and chopped
→ Sauce
09 - 4 tablespoons hoisin sauce
10 - 2 tablespoons soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon toasted sesame oil
13 - ½ teaspoon chili flakes (optional)
→ For Serving
14 - 12 large iceberg or butter lettuce leaves, washed and patted dry
15 - 1 tablespoon sesame seeds (optional)
16 - Extra sliced scallion greens
# How to Make:
01 - Combine hoisin sauce, soy sauce, rice vinegar, sesame oil, and chili flakes in a small bowl and set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned and cooked through, about 5 to 6 minutes. Drain excess fat if needed.
03 - Add grated ginger, minced garlic, and scallion whites to the skillet. Cook for 1 minute until fragrant.
04 - Stir in diced red bell pepper, grated carrot, and chopped water chestnuts. Cook for 2 to 3 minutes until vegetables soften slightly.
05 - Pour prepared sauce over the beef mixture, stirring well to combine. Simmer for 2 minutes to meld flavors.
06 - Remove skillet from heat and mix in scallion greens.
07 - Spoon the beef filling into lettuce leaves. Garnish with sesame seeds and additional scallion greens if desired.
08 - Serve immediately and enjoy.
# Expert Advice:
01 -
- They come together faster than ordering takeout, with zero pretension.
- The crisp lettuce stays cold against warm savory filling, which somehow makes every bite feel fresh and energizing.
- You can prep everything while the beef cooks, so cleanup is practically nonexistent.
02 -
- Never skip draining the water chestnuts—extra liquid will make the filling soggy instead of staying vibrant and textured.
- The lettuce needs to be cold and crisp; wet lettuce leaves fall apart, so dry them thoroughly and refrigerate until you're ready to serve.
- Don't walk away while the beef is browning; it happens faster than you expect and can go from perfect to overdone in minutes.
03 -
- Grate your carrot and ginger while the beef is browning; it keeps your hands free and makes the whole process feel effortless.
- Keep your lettuce leaves in the refrigerator until the last moment—cold lettuce against warm filling is the entire point of the dish.