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Beef Lettuce Wraps

Easy-to-make ground beef lettuce wraps boast a tasty combination of ground beef, garlic, fresh ginger, soy sauce, rice wine vinegar, Sriracha, and sweet homemade hoisin sauce. The wraps are beautifully held together with crispy butter lettuce for a light and refreshing meal you will love.

Beef lettuce wraps on a plate and garnished with peanuts.

Why You’ll Love This Recipe

Enjoy our easy beef lettuce wraps as an appetizer or a quick dinner idea. However you decide to eat the wraps, they are delicious and ready in 30 minutes!

What You Need to Make this Recipe

  • Homemade Hoisin: While store-bought hoisin is super tasty, it’s high in sugar. If you’re concerned about sugar like me, I recommend making the homemade hoisin sauce suggested in the recipe. If you don’t have the ingredients or don’t feel like making your own, store-bought hoisin is fine.
  • Ground Beef: I use lean ground beef. If you choose ground beef with a higher fat content, drain the excess oil after the meat browns.
  • Garlic: I suggest using two cloves, but don’t let my recipe tell you how much garlic to use – measure with your heart.
  • Ginger: Fresh ginger lends flavor to the beef lettuce wraps, and ginger paste brightens the homemade hoisin sauce.
  • Scallions: Scallions add a nice peppery finish to the wraps.
  • Soy Sauce: Deepen the flavor of the wraps using soy sauce.
  • Rice Wine Vinegar: Balance the other flavors with slightly sweet rice wine vinegar.
  • Sriracha: For a bit of heat, add Sriracha to the ground beef lettuce wraps and use it as garnish.
  • Butter Lettuce: I prefer butter lettuce for the wraps. Romaine lettuce or collard green leaves are a great alternative.

How to Make Beef Lettuce Wraps

The full recipe with measurements is in the recipe card below.

Step 1: Before cooking, whisk the ingredients for homemade hoisin in a small bowl. Set it aside.

Homemade hoisin sauce in a small bowl.

Step 2: Warm oil in a skillet over medium heat and add the ground beef. Break up the meat using a meat chopper; cook until brown and heated through for about 10 minutes.

Ground beef browning in a saute pan.

Step 3: Add onion and carrots to the beef; cook until the onions become translucent and soften for about 5 minutes.

Onion and carrot added to the cooking ground beef.

Step 4: Combine garlic, ginger, soy sauce, rice wine vinegar, and Sriracha in a small bowl. Stir the mixture, then add it to the ground beef with the homemade hoisin and the scallion whites.

Onion and carrot added to the cooking ground beef.

Step 5: Cover with a lid and simmer for 5 minutes.

Cover and simmer the beef mixture.

Step 6: Remove the lid, lower the heat, and allow the beef mixture to reduce for 2-5 minutes.

Beef and vegetables searing in a saute pan.

Step 7: Spoon the mixture into butter lettuce and garnish with scallion greens and toasted peanuts. Use leftover hoisin as a dipping sauce.

Beef lettuce wraps on a plate and garnished with peanuts.

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Beef lettuce wraps on a plate and garnished with peanuts.

Serving Suggestions

What to do With the Leftovers

  • Refrigerate  Store leftovers in an airtight container for 3-4 days.
  • Freeze  Let the beef cool, then add it to a freezer-safe container or bag. Layer plastic wraps over the container before securing the lid to prevent freezer burn. Ground beef freezes for up to 2-3 months.
  • Thaw – Defrost the leftovers in the refrigerator overnight.
  • Reheat  Warm the leftovers on the stovetop and prepare your lettuce and homemade hoisin sauce.
  • Repurpose  Use ground beef as an addition to casseroles, stir fries, and scrambled eggs.

Frequently Asked Questions

Are ground beef lettuce wraps keto? Are they low-carb?

We even calculated the macros to make it easier for you. The serving size for this calculation is two lettuce wraps and includes the homemade hoisin.

Carbs – 2 Net Carbs
Protein – 22g
Fat – 13g

Ground Beef Recipes:

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Beef lettuce wraps on a plate and garnished with peanuts.

Beef Lettuce Wraps

Tressa Jamil
Fill crispy butter lettuce with ground beef, garlic, ginger, garlic, and a savory homemade sauce to make healthy beef lettuce wraps.
5 from 4 votes
Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Thai
Servings 6 wraps
Calories 297 kcal
Equipment
Ingredients
  
For the Homemade Hoisin Sauce:
For the Lettuce Wrap:
  • 1 teaspoon oil,
  • 1 pound ground beef, lean
  • 1 carrot, shredded
  • ½ medium yellow onion, small diced
  • 2 cloves garlic, minced
  • 1 -inch fresh ginger, minced
  • 4 scallions, sliced, whites and greens separated
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 3 teaspoons Sriracha
  • ¼ cup Homemade Hoisin, plus more for garnish
  • 3 tablespoons peanuts, toasted
  • butter lettuce, washed and patted dry
  • sesame oil, to garnish
Instructions
 
  • Before cooking, whisk the ingredients for homemade hoisin in a small bowl. Set it aside.
  • Warm oil in a skillet over medium heat and add the ground beef. Break up the meat using a meat chopper; cook until brown and heated through for about 10 minutes.
  • Add onion and carrots to the beef; cook until the onions become translucent and soften for about 5 minutes.
  • Combine garlic, ginger, soy sauce, rice wine vinegar, and Sriracha in a small bowl. Stir the mixture, then add it to the ground beef with the homemade hoisin and the scallion whites.
  • Cover with a lid and simmer for 5 minutes.
  • Remove the lid, lower the heat, and allow the beef mixture to reduce for 2-5 minutes.
  • Spoon the mixture into butter lettuce and garnish with scallion greens and toasted peanuts. Use leftover hoisin as a dipping sauce.
Notes
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 2 Wraps | Calories: 297 kcal | Carbohydrates: 8 g | Protein: 17 g | Fat: 23 g | Saturated Fat: 7 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 10 g | Trans Fat: 1 g | Cholesterol: 54 mg | Sodium: 952 mg | Potassium: 370 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 1782 IU | Vitamin C: 5 mg | Calcium: 45 mg | Iron: 2 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating




Lisa

Tuesday 8th of August 2023

I have to wait on reviewing the recipe until I can try it one more time, because this first time around, the chef (ME!) didn't follow the recipe. My biggest mistake was leaving out the sriracha sauce. I have not been a fan of it as a condiment, so I figured I could leave it out and just use fried chili oil. It was pretty bland, so next batch will definitely have sriracha. Second, I didn't have peanuts, so I left them out. Next time, I will at least find cashews or something, if I don't have peanuts. I think they would have been lovely. The final mistake was using green leaf lettuce. Hey, I'm cheap. Lesson learned.

Once I add a little more flavor to my botched batch, I think I will roll up my left overs in rice paper with some cucumber for spring rolls. I bet it would be good as a topping for a vermachelli salad as well.

I will say that I loved the velvety texture of the meat. I can only assume that came from the almond butter. It felt very comforting and soothing. I will try it out again soon and check back.

Tressa Jamil

Thursday 10th of August 2023

You have me on the edge of my seat. I love hearing your cooking journey! Please let me know how it turns out the second time around.

Annie

Saturday 7th of January 2023

These wraps are a regular go-to for our family when we want a keto or low-calorie option! The sauce goes so well with the wrap and I love the crunch of the peanuts.