Asian Beef Lettuce Wraps Recipe 465

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ASIAN LETTUCE WRAPS



Asian Lettuce Wraps image

Delicious and bursting with flavor, Asian lettuce wraps are a great idea for entertaining or a family style meal. Each person can build their own fresh, delicious wrap. Just be sure to have plates or napkins available since the mixture can sometimes drip a little. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito and enjoy!

Provided by Rachel Castro

Categories     Appetizers and Snacks     Wraps and Rolls

Time 35m

Yield 4

Number Of Ingredients 13

16 Boston Bibb or butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
¼ cup hoisin sauce
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 teaspoons minced pickled ginger
1 dash Asian chile pepper sauce, or to taste
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil

Steps:

  • Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
  • Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
  • Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

Nutrition Facts : Calories 388 calories, Carbohydrate 24.3 g, Cholesterol 68.9 mg, Fat 22.3 g, Fiber 4.7 g, Protein 23.4 g, SaturatedFat 7.2 g, Sodium 579.6 mg, Sugar 9.6 g

ASIAN BEEF LETTUCE WRAPS



Asian Beef Lettuce Wraps image

These Asian-inspired lettuce wraps are filled with ground beef cooked in a hoisin-peanut sauce, and topped with crunchy cucumbers, carrots, and fresh mint.

Provided by Christine Simon Michener

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 6

Number Of Ingredients 8

1 ½ pounds ground beef
½ cup hoisin sauce
½ cup peanut sauce
12 lettuce leaves
1 cucumber, seeded and finely chopped
½ cup shredded carrot
¼ cup chopped fresh mint
salt and ground black pepper to taste

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add hoisin sauce and peanut sauce; cook until heated through, 2 to 3 minutes.
  • Spoon beef mixture into the center of lettuce leaves, taco-style. Top with cucumber, carrot, and mint. Season with salt and pepper.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 15.4 g, Cholesterol 70.2 mg, Fat 23.7 g, Fiber 2.1 g, Protein 22.7 g, SaturatedFat 8.1 g, Sodium 492.5 mg, Sugar 7.6 g

KOREAN-INSPIRED GROUND BEEF LETTUCE WRAPS



Korean-Inspired Ground Beef Lettuce Wraps image

Provided by Aarti Sequeira

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 12

1 pound ground beef, preferably grass-fed and organic
3 cloves garlic, minced
3 scallions, white part only, thinly sliced
1-inch piece ginger, minced
1/2 cup soy sauce
3 tablespoons gochujang (Korean red chile paste)
1 tablespoon honey
4 teaspoons sesame oil
1 1/2 cups short-grain white rice
1 1/2 tablespoons avocado oil
Sliced cucumber, for serving
1 head butter lettuce, separated into whole leaves

Steps:

  • For the beef: Add the beef to a medium skillet over medium-low heat. Cook, breaking up with a wooden spoon and slowly rendering the fat, 8 to 10 minutes. Using a large spoon remove half of the rendered fat and discard. Add the garlic, scallions and ginger and cook an additional 2 to 3 minutes. Set aside.
  • For the sauce: Stir together the soy sauce, gochujang, honey and sesame oil in a small bowl. Stir some of the sauce into the beef, a few tablespoons at a time, until seasoned to your taste. Set aside.
  • For the sticky rice: Rinse the rice until the water runs clear. Combine the rice, oil and 1 1/2 cups water in a pressure cooker or Instant Pot®. Cook on high pressure, 8 minutes. Allow the steam to release slowly, for about 5 minutes, then remove the lid. Roll the beef, sticky rice, sauce and cucumber slices in lettuce leaves and eat.

ASIAN LETTUCE WRAPS



Asian Lettuce Wraps image

Provided by Sunny Anderson

Categories     appetizer

Time 28m

Yield 4 servings

Number Of Ingredients 10

2 teaspoons vegetable oil
1 pound ground beef
2-inch piece ginger, peeled and finely grated
2 scallions, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon red pepper flakes
1/4 cup hoisin sauce
1/4 cup chopped peanuts
Salt and freshly ground black pepper

Steps:

  • 1 head Boston lettuce, leaves separated, cleaned and dried In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.

ASIAN BEEF LETTUCE WRAPS RECIPE - (4.6/5)



Asian Beef Lettuce Wraps Recipe - (4.6/5) image

Provided by Pattywak

Number Of Ingredients 13

12 leaves lettuce (iceberg, romaine, Boston or green leaf)
1 tablespoon vegetable oil
1 red bell pepper, seeded and diced
1 yellow onion, diced
1 pound ground beef
1/4 teaspoon each salt and pepper
2 garlic cloves, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
1 to 2 tablespoons chili sauce (such as Sambal Oelek*)
1 teaspoon ground ginger
1 tablespoon rice wine vinegar
4 green onions, chopped

Steps:

  • Gently rinse lettuce leaves and pat dry, careful not to tear them. Set aside. In a large nonstick skillet, heat oil over high heat. Add bell pepper and onion, cook 3 minutes. Add ground beef and cook 5 minutes, breaking up with a wooden spoon. Drain grease and return pan to stovetop; reduce heat to medium. Season with salt and pepper. Stir in garlic, soy sauce, hoisin and chili sauces, ginger, rice vinegar and honey. Cook until sauce has thickened, 3-4 minutes. Stir in green onions. Spoon meat mixture into a medium bowl and place on a large serving platter. Arrange lettuce leaves around the bowl and serve. Enjoy!

ASIAN BEEF & LETTUCE WRAPS



Asian Beef & Lettuce Wraps image

This is a culmination of spinoffs from several different recipes. They were so yummy, I had to write it down. It looks long, but that's mostly marinating time and cutting-up vegetables (which you can do while the meat is marinating and the rice is cooking), so you can easily do everything in about an hour or so. An impressive appetizer or wonderful light dinner. Even my anti-vegetable 6-year-old ate them! So after receiving my first review about not using marinades, I looked into the matter and have changed the recipe so that you discard the marinade and use fresh marinade when cooking the meat. Thanks to my reviewer...you learn something new every day!

Provided by SandwichQueen

Categories     Steak

Time 2h

Yield 15-20 wraps, 6-8 serving(s)

Number Of Ingredients 23

2 lemons, juice of
2 oranges, juice of
4 tablespoons honey
4 tablespoons soy sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 lb beef, cut into 1/2-inch by 1-inch slices (roast or steak meat)
2 1/4 cups water
1 cup brown rice
2 tablespoons reduced sodium soy sauce
3 tablespoons red wine vinegar
2 tablespoons honey
1/4 teaspoon ginger powder
2 tablespoons sesame seeds
2 tablespoons olive oil
2 teaspoons cornstarch
1 head bibb lettuce (or similar)
3 green onions, sliced diagonally
1 cucumber, julienned
3 carrots, julienned
1 (15 1/2 ounce) can black beans, rinsed and drained
1 avocado, cut into thin slices
1/2 bunch cilantro, chopped

Steps:

  • Combine first six ingredients then divide in half; add beef to half of marinade and let sit at least 1 hour at room temperature. Reserve remaining marinade for cooking later.
  • Bring water to a boil; add rice, reduce heat to just below medium, and cook 38 min then let sit 15 min without opening lid (from "Plain but Perfect Every Time Brown Rice).
  • Drain meat, discarding marinade.
  • Heat oil over med-high heat 1 min then add sesame seeds and continue to heat 1 min more, stirring.
  • Add beef to pan and cook, stirring gently, 4 min or so until beef is mostly cooked.
  • Combine cornstarch and fresh, unused marinade and pour over cooked beef; cook 1 min, stirring, then remove from heat.
  • To partly cooled rice, add soy sauce, vinegar, honey, and ginger; stir.
  • To assemble wraps, layer rice, beef, beans, onions, cucumber, carrots, avocado, and cilantro on leaf of lettuce and roll up.

Nutrition Facts : Calories 938.5, Fat 66.1, SaturatedFat 24.1, Cholesterol 74.9, Sodium 904, Carbohydrate 72.7, Fiber 11.8, Sugar 25.4, Protein 18.1

ASIAN BEEF LETTUCE WRAPS



Asian Beef Lettuce Wraps image

Instead of going for takeout, go light with a standout ready in 30 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 10

1 1/2 pounds flank steak
Coarse salt and ground pepper
1 package (3 3/4 ounces) cellophane or bean-thread noodles
2 tablespoons vegetable oil
6 scallions, 3 sliced and 3 cut into thirds
1/4 cup fresh lime juice
1/4 cup chopped fresh, cilantro
1 garlic clove, minced
8 leaves Boston lettuce
1 ripe mango, peeled, pitted, and cut into strips

Steps:

  • Heat broiler, with rack 4 inches from heat. Place steak on a large rimmed baking sheet; season with salt and pepper. Broil until medium-rare, 10 to 12 minutes, turning halfway through. Let rest 10 minutes; thinly slice against the grain.
  • While steak rests, cook noodles according to package instructions; drain, and return to pot. Add 1 tablespoon oil and sliced scallions; season with salt and pepper.
  • In a small bowl, combine lime juice, cilantro, garlic, and 1 tablespoon oil; season sauce with salt and pepper. Fill lettuce leaves with beef, mango, and scallion lengths; drizzle with sauce. Serve with noodles.

EXPRESS ASIAN BEEF LETTUCE WRAPS



Express Asian Beef Lettuce Wraps image

This recipe was in the local Sunday paper. It sounded good and is. It is also very easy and quick to prepare. I didn't mix in the vegetables as I was selling it to DS as "Asian tacos." LOL. I did have some tortillas on hand for DS to use also. I did not use mint. Substitute iceberg or romaine lettuce for Boston lettuce, as desired. This recipe can also be found in "The Healthy Beef Cookbook."

Provided by Ducky

Categories     Greens

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 lbs ground beef
1/2 cup hoisin sauce
1/2 cup peanut sauce
1 medium cucumber, seeded and chopped
1/2 cup shredded carrot
1/4 cup torn of fresh mint (optional)
salt, to taste
pepper, to taste
12 large boston lettuce leaves, approximately 2 heads
of fresh mint, to garnish (optional)

Steps:

  • Brown ground beef in large skillet over medium heat, approximately 8 - 10 minutes or until no longer pink.
  • Drain meat.
  • Stir in hoisin sauce and peanut sauce until meat is coated.
  • Heat meat through.
  • Just prior to serving, add cucumber, carrots and torn mint.
  • Mix gently.
  • Season with salt and pepper to taste.
  • Serve with lettuce leaves, garnishing with mint, as desired.

Nutrition Facts : Calories 456.9, Fat 26.8, SaturatedFat 10.2, Cholesterol 116.6, Sodium 642.7, Carbohydrate 18.9, Fiber 2, Sugar 10.9, Protein 33.6

QUICK ASIAN BEEF LETTUCE WRAPS



Quick Asian Beef Lettuce Wraps image

Satisfy their appetites with a recipe that is simple yet flavorful, and make these Quick Asian Beef Lettuce Wraps. Ginger, soy sauce and toasted sesame dressing help enhance the flavor of juicy ground beef in this Quick Asian Beef Lettuce Wraps recipe.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 6 servings

Number Of Ingredients 8

1 lb. extra-lean ground beef
1 Tbsp. minced fresh ginger
3/4 cup KRAFT Asian Toasted Sesame Dressing, divided
5 cups coleslaw blend (cabbage slaw mix)
1 Tbsp. lite soy sauce
2 green onions, sliced, divided
12 Boston lettuce leaves
1/3 cup PLANTERS Dry Roasted Peanuts, coarsely chopped

Steps:

  • Brown meat in large nonstick skillet on medium heat. Add ginger and 1 Tbsp. dressing; cook and stir 1 min. Add coleslaw blend; cook 4 to 5 min. or just until wilted, stirring frequently. Remove from heat.
  • Stir in remaining dressing, soy sauce and half the onions.
  • Spoon meat mixture onto lettuce leaves; top with nuts and remaining onions.

Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g

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Top Asked Questions

How to cook Asian beef lettuce wrap?
This Asian Beef Lettuce Wrap is packed with delicious flavors and it's ingredients can easily be customized for your family's preference! Bring a pan to medium/high heat and heat up the sesame oil. Add in the ground beef and sauté until they are almost cooked, about 5 minutes.
What are Szechuan lettuce wraps?
These high protein, low carb Asian Szechuan lettuce wraps are filled with fragrant beef cooked in ginger, garlic and sesame oil. Since so many of you love my Szechuan Green Beans and Ground Turkey recipe, I thought I would offer another tasty Asian dish with similar flavors.
What is inside a lettuce wrap made of?
These Asian-inspired lettuce wraps are filled with ground beef cooked in a hoisin-peanut sauce, and topped with crunchy cucumbers, carrots, and fresh mint. Heat a large skillet over medium-high heat.
Are beef lettuce wraps low carb?
This recipe for beef lettuce wraps features ground beef tucked into crispy lettuce leaves & topped with spicy sauce, cilantro, & lime. A low-carb indulgence! These crisp and refreshing lettuce wraps are so satisfying, you’ll have a hard time believing they’re easy on your waistline.

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