Beef Lettuce Wraps Hoisin Sauce (Printable)
Savory ground beef mixed with ginger and hoisin, served in fresh crisp lettuce cups for a delicious bite.
# What You’ll Need:
→ 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 - 1/2 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 Steps:
01 - Combine hoisin sauce, soy sauce, rice vinegar, toasted sesame oil, and chili flakes in a small bowl; set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add ground beef and cook, breaking up with a spatula, until browned and fully cooked, about 5 to 6 minutes. Drain excess fat if necessary.
03 - Add grated ginger, minced garlic, and scallion whites to the skillet. Sauté for one minute until fragrant.
04 - Stir in diced red bell pepper, grated carrot, and chopped water chestnuts. Cook for 2 to 3 minutes until vegetables are slightly softened.
05 - Pour the prepared sauce over the beef and vegetables. Stir thoroughly to coat evenly and simmer for 2 minutes, allowing flavors to blend.
06 - Remove the skillet from heat and fold in the sliced scallion greens.
07 - Spoon the beef mixture evenly into the washed lettuce leaves. Garnish with sesame seeds and extra scallion greens if desired.
08 - Serve immediately and enjoy fresh.
# Expert Advice:
01 -
- Ready in 30 minutes flat, no complicated techniques or long ingredient lists to worry about.
- Each bite is a textural adventure—tender beef meeting crisp lettuce with fresh, peppery undertones.
- It's the kind of dish that feels fancy enough for guests but casual enough for Tuesday night when you're tired.
02 -
- Don't rush the browning stage—you want the beef to develop color and flavor, not steam itself pale in a crowded pan.
- Ginger and garlic burn easily if they sit too long in hot oil without other ingredients, so have your vegetables prepped and ready before they hit the pan.
- The lettuce leaves are doing double duty as vessel and utensil, so pick ones that are sturdy enough to hold the filling without tearing, and pat them dry so they don't slip around.
03 -
- Toast your sesame seeds in a dry pan for 30 seconds before sprinkling—it's a tiny step that elevates the whole thing from good to memorable.
- Prep all your vegetables before you turn on the stove, because once you start cooking, there's no time to chop and the magic happens fast.
- If you're cooking for a crowd, keep the filling warm in the skillet on low heat and let people assemble their own wraps at the table, making it interactive and fun.