Asian-Style Ground Beef Lettuce Wraps

I make these Asian-style ground beef lettuce wraps when I want a fresh yet flavorful dinner that comes together fast. The savory beef filling is seasoned with aromatic soy, ginger, and garlic, then tucked into crisp lettuce leaves for a satisfying crunch.

Why You’ll Love This Recipe

I love how these wraps balance rich, umami-packed beef with cool, refreshing lettuce. They’re quick enough for a weeknight, light but still filling, and perfect for customizing with toppings like shredded carrots, sesame seeds, or a drizzle of spicy mayo. Plus, they look as good as they taste—always a bonus when serving guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef

• 1 tbsp sesame oil

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 3 tbsp soy sauce

• 2 tbsp hoisin sauce

• 1 tbsp rice vinegar

• 1 tbsp honey or brown sugar

• 1 tsp sriracha or chili paste (optional, for heat)

• 1 cup water chestnuts, diced

• 2 green onions, thinly sliced

• 1 head butter lettuce or Bibb lettuce, leaves separated

• Optional toppings: shredded carrots, sesame seeds, chopped cilantro, sliced cucumber

Directions

1. I heat the sesame oil in a large skillet over medium-high heat, then add the ground beef and cook until browned, breaking it up with a spatula.

2. I stir in the garlic and ginger, cooking for about 1 minute until fragrant.

3. I add soy sauce, hoisin sauce, rice vinegar, honey, and sriracha, stirring well to coat the beef evenly.

4. I mix in the diced water chestnuts and green onions, cooking for another 1–2 minutes so the flavors meld.

5. I remove the skillet from the heat and spoon the beef mixture into crisp lettuce leaves.

6. I finish with my choice of toppings and serve immediately.

Servings and timing

• Servings: I usually get 4 servings from this recipe.

• Timing: Prep time is about 10 minutes, cook time is roughly 15 minutes, making the total around 25 minutes.

Variations

• I sometimes swap ground beef for ground turkey, chicken, or pork.

• For extra crunch, I add chopped peanuts or cashews before serving.

• I’ve made a low-sodium version by using reduced-sodium soy sauce and skipping the added salt.

• For a bold flavor twist, I add a spoonful of miso paste or a splash of fish sauce.

Storage/reheating

I store the beef filling separately from the lettuce in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the filling in a skillet over medium heat until heated through, then assemble fresh wraps just before eating.

FAQs

Can I prepare the filling ahead of time?

Yes—I often make the beef mixture a day in advance, then just reheat and assemble when ready to serve.

What’s the best lettuce for wraps?

I prefer butter lettuce for its soft, cup-like leaves, but romaine or iceberg works for a crunchier texture.

Can I make this spicier?

Absolutely—I add more sriracha, red pepper flakes, or even chopped fresh chili for extra heat.

How can I make it vegetarian?

I swap the beef for crumbled tofu, tempeh, or finely chopped mushrooms and follow the same seasoning steps.

Will iceberg lettuce hold the filling well?

Yes—its crisp texture works great, though I double up the leaves for sturdiness.

Conclusion

I enjoy making these Asian-style ground beef lettuce wraps because they’re fresh, flavorful, and endlessly adaptable. They’re quick enough for a busy night but tasty enough to serve to friends—and the hands-on eating style always makes the meal more fun.