These beef lettuce wraps make a vibrant weeknight meal or appetizer and come together in about thirty minutes. Lean ground beef simmers in a savory, Asian-inspired sauce and is served with crisp lettuce leaves for wrapping. It’s a satisfying, hands-on dinner the whole family will enjoy. [Step-by-step VIDEO below!]
Table of Contents
Ground beef lettuce wraps
This recipe appears in the cookbook Build-a-Bowl and is a family favorite — simple, flavorful, and fast.
Sauce ingredients:
The rich sauce is the heart of this dish and comes together from common pantry items in minutes.
- Low-sodium chicken or beef broth, low-sodium tamari or soy sauce, and toasted sesame oil add savory depth and moisture.
- A small amount of fish sauce brings umami complexity—add to taste.
- Brown sugar (or honey or maple syrup) balances the savory elements.
- Cornstarch (or arrowroot) thickens the sauce so it coats the meat beautifully.
Other ingredients:
You can use lean ground beef, ground bison, turkey, or chicken. Finely chopped onion and red bell pepper add texture and nutrition. Garlic, fresh ginger, tomato paste, lime, and sriracha bring bright, layered flavor. Cilantro adds freshness, but if you dislike it, substitute parsley and/or mint.
How to make beef lettuce wraps:
- Whisk the sauce ingredients together—this can be made up to three days ahead and refrigerated.
- In a large skillet, sauté the chopped onion and red bell pepper in oil until softened, about 3–5 minutes.
- Stir in garlic, ginger, and tomato paste and cook another minute.
- Add the ground meat, season with salt and pepper, and brown while breaking it up with a spoon.
- Whisk the sauce again, pour it into the skillet, scrape up any browned bits, and bring to a boil. Reduce to a simmer and cook until sauce thickens and coats the meat, about 3–5 minutes.
- Remove from heat and stir in sriracha to taste, lime zest, lime juice, and chopped cilantro.
How to serve Asian lettuce wraps:
Serve the filling with Bibb or Boston lettuce leaves for low-carb wraps, or offer cooked white or brown rice for a heartier meal. Top with chopped peanuts or cashews, extra cilantro, and sriracha or sliced jalapeño for heat. I like to let everyone build their own wraps at the table.
FAQs
Yes—prepare the ground beef filling up to three days in advance and refrigerate. Reheat gently over low heat, adding a splash of water or broth if needed.
Bibb or butter lettuce works best because the leaves are wide and pliable. Romaine can be used but is firmer to wrap.
Toppings like chopped peanuts or cashews, fresh cilantro, and sriracha add texture and brightness. Serve with rice if you want a more filling meal.
Tips for this recipe:
- Use lean ground beef (about 90% lean) to avoid a greasy filling. Ground bison, turkey, or chicken are fine alternatives; dark meat turkey or chicken has better flavor and texture than white meat.
- The sauce can be made up to three days ahead—whisk before using because cornstarch can settle.
- Fish sauce varies in intensity, so add cautiously and adjust to taste.
*This post originally included product links and affiliate mentions.
Other recipes you might like:
- Gochujang Pork Tenderloin Salad
- Vietnamese-Inspired Rice Noodle Salad with Garlicky Shrimp
- Salmon Fried Rice
- Healthy Stir-Fry
- Peanut Noodle Salad
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Healthy Asian Beef Lettuce Wraps
Lean ground beef simmers in a flavorful sauce and is served with crisp lettuce leaves for wrapping. Serve with rice if you prefer a larger meal, and don’t skip the toppings for added crunch and brightness.
Ingredients
Sauce
- ½ cup low-sodium chicken or beef broth
- 2 tablespoons low-sodium tamari or soy sauce
- 1–2 teaspoons fish sauce, to taste
- 2 teaspoons packed brown sugar, honey, or maple syrup
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarch
Meat
- 1 tablespoon extra-virgin olive oil
- ½ medium onion, finely chopped
- ½ medium red bell pepper, seeded and finely diced
- 2 large garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 tablespoon tomato paste
- 1 pound lean ground beef (or bison, turkey, or chicken)
- Salt and freshly ground black pepper
- Sriracha or hot sauce, to taste
- ½ teaspoon lime zest
- Juice of ½ lime
- ¼ cup coarsely chopped fresh cilantro
Toppings
- Cooked rice (optional)
- Head of Bibb or Boston lettuce, leaves separated
- Chopped cilantro
- Chopped peanuts or cashews
- Sriracha, hot sauce, or sliced jalapeño
Instructions
Make the sauce
- Whisk together the broth, tamari, fish sauce, sugar, sesame oil, and cornstarch until smooth.
Cook the meat
- Heat oil in a large skillet over medium-high heat. Add onion and bell pepper and cook until softened, 3–5 minutes. Stir in garlic, ginger, and tomato paste and cook 1 minute.
- Add beef, season with salt and pepper, and cook, breaking up the meat, until browned, about 3 minutes.
- Whisk the sauce and pour it into the skillet, scraping up any browned bits. Bring to a boil, then simmer until slightly thickened, 3–5 minutes. Add sriracha to taste.
- Remove from heat and stir in lime zest, lime juice, and cilantro. Adjust seasoning if needed.
Serve
- Serve the filling with lettuce leaves for wrapping and offer rice, chopped peanuts, extra cilantro, and sriracha on the side.
Notes
- Choose lean ground beef to avoid excess grease; alternatives like bison, turkey, or chicken work well.
- Make the sauce ahead and whisk before using to reincorporate the cornstarch.
- Taste as you add fish sauce since brands vary in strength.
Did you make this recipe? Please leave a comment and rating — feedback is helpful to others and much appreciated!