Ground Beef Lettuce Wraps
Bright, fresh, and comforting, these Ground Beef Lettuce Wraps are perfect for spring and summer, turning humble ingredients into a light yet satisfying meal.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 2 cups mixed colorful bell peppers, diced use red, yellow, and orange for color
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ¼ cup soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- to taste Salt and pepper
- Lettuce leaves (for wrapping) — butter lettuce, Boston, or large romaine leaves work well
- Chopped green onions and sesame seeds (for garnish)
Instructions
Preparation
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add 1 lb ground beef and cook until browned, breaking it apart with a spoon.
- Stir in the diced onion, diced bell peppers, minced garlic, and grated ginger. Cook until the vegetables are tender-crisp, about 4–6 minutes.
- In a small bowl, mix 1/4 cup soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil.
- Pour the sauce over the beef and vegetable mixture, stirring to combine. Let it simmer for 1–2 minutes.
- Taste and season with salt and pepper to taste.
- Remove from heat and let the mixture cool slightly.
- Spoon the mixture into individual lettuce leaves and garnish with chopped green onions and sesame seeds.
- Serve immediately with additional garnishes.
Notes
For a vegetarian option, substitute plant-based ground 'beef,' crumbled tempeh, or cooked lentils. Store the cooked beef mixture in an airtight container for up to 3–4 days in the refrigerator. The filling can be frozen in freezer-safe containers for up to 3 months.