Description
These Asian Style Ground Beef Lettuce Wraps are a quick, flavorful, and healthy meal perfect for busy weeknights. Ground beef is cooked with garlic, ginger, bell peppers, and carrots, then simmered in a savory maple-coconut aminos sauce thickened with arrowroot powder. Served in crisp Boston Bibb lettuce leaves and garnished with sesame seeds, they provide a delightful contrast of textures and a burst of umami. Optionally served with steamed white rice or sautéed cauliflower rice, these wraps offer a nutritious and satisfying dish in just 25 minutes.
Ingredients
Sauce
- ¼ cup maple syrup (or brown sugar, or coconut sugar)
- ¼ cup coconut aminos (or tamari, or soy sauce)
- 2 tsp rice vinegar
- 1 tbsp toasted sesame oil
- ¼ - ½ tsp red pepper flakes (optional)
- 2 tsp arrowroot powder (or cornstarch)
Main
- 1 tbsp olive oil
- 1 lb ground beef
- 2 cloves garlic (minced)
- 2 tsp grated fresh ginger
- 1 medium red bell pepper (finely diced)
- ½ cup shredded carrots
- 4 whole green onions (sliced into 1” pieces)
- Kosher salt (to taste)
- Ground black pepper (to taste)
- Sesame seeds (to taste, for garnish)
- Boston Bibb lettuce leaves
- Steamed white rice or sautéed cauliflower rice (optional, for serving)
Instructions
- Make the sauce. In a measuring cup, whisk together the maple syrup, coconut aminos, rice vinegar, toasted sesame oil, and red pepper flakes if using. Stir in the arrowroot powder until the mixture is smooth and well combined.
- Cook the ground beef. Heat olive oil in a 10-inch skillet over medium-high heat until shimmering. Add the ground beef and cook, stirring and breaking it up with a wooden spoon, until fully browned and no longer pink, about 5 minutes.
- Add aromatics. Mix in the minced garlic and grated fresh ginger, cooking while stirring continuously until fragrant, about 1-2 minutes, being careful not to burn the garlic.
- Cook the vegetables. Add finely diced red bell pepper and shredded carrots to the skillet. Stir and cook until the vegetables are tender but still slightly crisp, about 3-4 minutes.
- Simmer with sauce. Pour the prepared sauce over the beef and vegetables in the skillet. Stir to combine and simmer until the sauce thickens slightly, about 2-3 minutes. Taste and season with kosher salt and freshly ground pepper as needed.
- Add green onions. Stir in the sliced green onions to distribute their fresh flavor throughout the mixture.
- Assemble the wraps. Spoon the beef mixture into Boston Bibb lettuce leaves. Optionally add steamed white rice or sautéed cauliflower rice for a fuller meal. Garnish with sesame seeds and serve immediately. This recipe yields approximately 8 wraps without rice or 12 wraps if served with rice.
Notes
- You can substitute maple syrup with brown sugar or coconut sugar depending on your preference and dietary needs.
- Coconut aminos can be replaced with tamari or soy sauce if preferred, but be mindful of sodium content.
- The arrowroot powder acts as a thickener; cornstarch can be used as an alternative if needed.
- Adjust red pepper flakes to your desired spice level or omit for a milder flavor.
- For a lower-carb option, serve the wraps without rice or use cauliflower rice as a substitute.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave placing the beef mixture separate from the lettuce.
- To make this recipe gluten-free, ensure the coconut aminos or soy sauce used are certified gluten-free.
