Beef Lettuce Wraps with Hoisin (Print version)

Flavorful ground beef with ginger and hoisin served in crisp lettuce leaves.

# What you need:

→ Protein

01 - 1 lb lean ground beef

→ Vegetables & Aromatics

02 - 1 tablespoon vegetable oil
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1 red bell pepper, finely diced
07 - 2 green onions, thinly sliced
08 - 1 large head butter or Bibb lettuce, leaves separated and washed
09 - 1 medium carrot, julienned or grated

→ Sauce

10 - 3 tablespoons hoisin sauce
11 - 1 tablespoon soy sauce
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon sesame oil
14 - 1 teaspoon sriracha or chili paste (optional)

→ Garnishes

15 - 2 tablespoons chopped fresh cilantro
16 - 1 tablespoon toasted sesame seeds

# Directions:

01 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add the finely diced onion and sauté for 2 minutes until softened.
02 - Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Add the lean ground beef to the skillet. Break apart with a spatula and cook for 5–6 minutes until browned and cooked through. Drain excess fat if necessary.
04 - Add the finely diced red bell pepper to the skillet and cook for an additional 2 minutes.
05 - Whisk together hoisin sauce, soy sauce, rice vinegar, sesame oil, and sriracha in a small bowl. Pour the sauce mixture into the skillet and cook for 1–2 minutes, ensuring the beef and vegetables are evenly coated.
06 - Remove the skillet from heat and fold in half of the sliced green onions.
07 - Spoon the beef mixture into individual washed lettuce leaves. Top with julienned carrots, remaining green onions, chopped cilantro, and sesame seeds.
08 - Fold the lettuce leaves around the filling and enjoy immediately.

# Expert advice:

01 -
  • It tastes like takeout but comes together faster than delivery would arrive.
  • Each bite is a little parcel of crispy, savory, and fresh all at once—addictively customizable.
  • There's something deeply satisfying about building your own wrap at the table; it feels playful and interactive.
02 -
  • Don't skip separating the lettuce leaves ahead of time and letting them chill slightly; they're sturdier and less likely to tear when you're piling filling into them.
  • The sauce must be made separately and added at the very end—if you cook it too long, the sesame oil loses its delicate flavor and the vinegar becomes sharp instead of bright.
  • Prep everything before you start cooking; the actual cooking happens so fast that scrambling for ingredients midway through ruins the timing and the texture of the vegetables.
03 -
  • If your lettuce leaves keep tearing, they're probably too warm; a few minutes in the fridge makes them supple and less brittle.
  • Make the sauce first and set it aside so you're not juggling bowls while the beef is cooking at high heat.
  • The sesame oil should go in at the very end so its delicate, toasted flavor doesn't cook off—it's the difference between good and truly memorable.

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