Asian Ground Beef Lettuce Wraps
Servings 4 servings
Ingredients
- 1 lb ground beef
- ½ cup green onion
- 1 head butter lettuce Bibb lettuce, or romaine hearts
Sauce
- 2 cloves garlic minced
- 1 tablespoon freshly grated ginger or ginger paste
- 1 tablespoon sesame oil
- ⅓ cup coconut aminos or low-sodium soy sauce
- 1½ teaspoons chili sauce optional
- ¼ teaspoon sea salt or more/less to taste
- ⅛ teaspoon black pepper or more/less to taste
Instructions
- Prepare the sauce: Mince the garlic and grate the ginger. In a small bowl, whisk together 2 cloves garlic, 1 tablespoon freshly grated ginger, 1 tablespoon sesame oil, ⅓ cup coconut aminos , 1½ teaspoons chili sauce, ¼ teaspoon sea salt, and ⅛ teaspoon black pepper. Set aside.
- Heat a large skillet over medium heat. Add the 1 lb ground beef and cook until no longer pink, breaking it apart as it cooks. Drain any excess grease if desired.
- Pour the prepared sauce over the cooked beef. Stir well to combine and simmer for 2–3 minutes.
- Slice ½ cup green onion and stir them into the beef. Cook just until gently softened.
- Wash and dry the 1 head butter lettuce thoroughly.
- Assemble: Spoon the beef into the lettuce leaves. Serve immediately.
Notes
Don't overfill the lettuce wraps when you're portioning the beef mixture, or they're more likely to tear.
You can adjust the texture of these wraps by how much you let the sauce simmer into the beef. If you prefer a juicier bite, only simmer for a couple of minutes. For a bit of crunch, simmer it for longer.
Additional toppings like crushed peanuts or shredded carrots can be delicious too.
Nutrition
Calories: 311kcal | Carbohydrates: 7g | Protein: 22g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 703mg | Potassium: 480mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1487IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 3mg
