I’ve been making these ground beef lettuce wraps since my kids started asking for healthier takeout alternatives, and they’ve become our Tuesday night tradition. The combination of savory seasoned beef, crisp vegetables, and that sauce with its perfect balance of sweet and savory wrapped in cool lettuce leaves hits every craving without the heaviness of traditional wraps.
Table of Contents
Ingredients for Ground Beef Lettuce Wraps
I’ve tested this recipe with different beef ratios, and 85/15 consistently gives the best flavor without excess grease. Fresh ginger is non-negotiable here – the bottled stuff just doesn’t deliver the same bright, zingy flavor that makes these wraps special.
For the Sauce:
- ¼ cup maple syrup, brown sugar, or coconut sugar
- ¼ cup coconut aminos, tamari, or soy sauce (I use coconut aminos for gluten-free guests)
- 2 teaspoon rice vinegar
- 1 tablespoon toasted sesame oil (this adds incredible nutty depth)
- ¼ to ½ teaspoon red pepper flakes (optional, start with less if heat-sensitive)
- 2 teaspoon arrowroot powder or cornstarch
For the Filling:
- 1 tablespoon olive oil
- 1 lb ground beef (85/15 works perfectly)
- 2 cloves garlic, minced
- 2 teaspoon grated fresh ginger (fresh makes all the difference)
- 1 medium red bell pepper, finely diced
- ½ cup shredded carrots
- 4 whole green onions, sliced into 1-inch pieces
- Kosher salt, to taste
- Ground pepper, to taste
- Sesame seeds for garnish
- 1 head Boston Bibb lettuce (about 12-16 large leaves, or use romaine)
- Steamed white rice or cauliflower rice (optional, for serving)
Step-by-Step Instructions
I always prep my sauce first so it’s ready when I need it – this keeps the cooking process smooth and prevents overcooking the beef while you’re whisking.
Step 1: Combine maple syrup, coconut aminos, rice vinegar, sesame oil, and red pepper flakes in a measuring cup. Whisk thoroughly, then add arrowroot powder and whisk again until completely smooth with no lumps.
Step 2: Heat olive oil in a 10-inch skillet over medium-high heat until it shimmers (about 2-3 minutes). Add ground beef and cook for about 5 minutes, breaking it into small crumbles with a wooden spoon, until no pink remains and beef is lightly browned.
Step 3: Stir in minced garlic and grated ginger, cooking for 1 to 2 minutes while stirring continuously. You’ll know it’s ready when the aroma becomes wonderfully fragrant and fills your kitchen – this step builds the flavor foundation.
Step 4: Add diced bell pepper and shredded carrots to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until vegetables are bite-tender but still have a pleasant crunch. They should still have structure for the best texture contrast.
Step 5: Pour the prepared sauce over the beef mixture and stir to coat everything evenly. Let it simmer for 2 to 3 minutes until the sauce thickens slightly and clings to the meat. Taste and adjust seasoning with salt and pepper if needed – I usually add a pinch of salt to brighten the flavors.
Step 6: Remove from heat and stir in sliced green onions. Spoon the filling into lettuce leaves, add rice if desired, and garnish with sesame seeds.
Best Side Dishes for Ground Beef Lettuce Wraps
These lettuce wraps pair beautifully with both light and hearty sides that complement the Asian-inspired flavors.
Sticky Garlic Chicken Noodles: If you’re serving a crowd and want to add more substance, these savory noodles echo the Asian flavor profile while providing a satisfying carb component that soaks up any extra sauce.
Chinese Beef and Broccoli: Double down on the Asian-inspired theme with this classic stir-fry that adds nutritious greens and creates a complete takeout-style dinner spread at home.
Cucumber Salad: A crisp cucumber salad dressed with rice vinegar and sesame oil provides refreshing contrast to the rich, savory beef. The cool, crunchy texture balances the warm filling beautifully.
Sesame Broccoli: Lightly steamed broccoli tossed with sesame oil and seeds adds nutritional value while echoing the Asian flavors in the wraps. It’s an easy way to incorporate more vegetables.
Edamame: Steamed edamame sprinkled with sea salt offers additional protein and a fun, interactive side that kids enjoy. The mild flavor won’t compete with the bold lettuce wraps.
Korean Ground Beef Bowl: For meal prep or family-style serving, pair these wraps with Korean beef bowls to offer variety while keeping prep simple with similar ingredient profiles.
Storage and Reheating Tips
Store the beef filling separately from lettuce leaves in airtight containers in the refrigerator for up to 4 days. Keeping them apart maintains the lettuce’s crisp texture and prevents sogginess.
Reheat the filling in the microwave for 30 to 60 seconds or in a skillet over medium heat until warmed through. The sauce may thicken when cold, so add a tablespoon of water if needed when reheating to restore the glossy consistency.
These wraps are fantastic for meal prep. Pack the filling in individual containers and grab fresh lettuce daily for quick, healthy lunches. You can also freeze the cooked filling for up to 3 months and thaw overnight in the refrigerator – just give it a good stir after reheating.
FAQs
Can I make these lettuce wraps ahead of time?
Yes! Cook the beef filling up to 3 days in advance and store it in the fridge. Assemble the wraps just before serving to keep the lettuce crisp and fresh.
What’s the best lettuce to use for wraps?
Boston Bibb lettuce offers the perfect cup shape and tender texture, but romaine hearts or iceberg lettuce work well too. Choose leaves that are sturdy enough to hold the filling without tearing.
How can I make these wraps low-carb or keto-friendly?
Skip the rice, use cauliflower rice instead, omit the arrowroot thickener, and swap maple syrup for a sugar-free sweetener like monk fruit or erythritol. This keeps carbs minimal while maintaining great flavor.
Asian-Style Ground Beef Lettuce Wraps
Ingredients
Equipment
Method
- In a measuring cup, combine maple syrup, coconut aminos, rice vinegar, sesame oil, and red pepper flakes if using. Whisk until well combined. Add arrowroot powder and whisk until completely smooth with no lumps remaining.
- Heat olive oil in a 10-inch skillet over medium-high heat until shimmering, about 2-3 minutes. Add ground beef and cook for about 5 minutes, breaking it into small crumbles with a wooden spoon, until no pink remains and beef is lightly browned.
- Add minced garlic and grated ginger to the skillet. Cook for 1 to 2 minutes, stirring continuously, until very fragrant.
- Stir in diced bell pepper and shredded carrots. Cook for 3 to 4 minutes, stirring occasionally, until vegetables are bite-tender but still have a pleasant crunch.
- Pour prepared sauce over the beef mixture and stir to coat everything evenly. Simmer for 2 to 3 minutes until sauce thickens slightly. Taste and adjust seasoning with salt and pepper if needed.
- Remove from heat and stir in sliced green onions. Spoon filling into lettuce leaves, add rice if desired, and garnish with sesame seeds. Makes 8 wraps without rice or 12 wraps with rice.
