Beef Lettuce Wraps Hoisin (Printable)

Savory ground beef and veggies in hoisin sauce served in crisp fresh lettuce leaves for a light dish.

# What You'll Need:

→ Beef Mixture

01 - 1 lb lean ground beef
02 - 1 tablespoon vegetable oil
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1 small red bell pepper, finely diced
07 - 1/2 cup water chestnuts, chopped
08 - 2 green onions, thinly sliced

→ Sauce

09 - 3 tablespoons hoisin sauce
10 - 1 tablespoon soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon sesame oil
13 - 1 teaspoon sriracha or chili sauce (optional)
14 - 1 teaspoon brown sugar

→ To Serve

15 - 1 head butter or iceberg lettuce, leaves separated, washed, and dried
16 - 2 tablespoons roasted peanuts, roughly chopped (optional)
17 - Extra sliced green onions or cilantro for garnish (optional)

# How To Make It:

01 - Combine hoisin sauce, soy sauce, rice vinegar, sesame oil, sriracha (if using), and brown sugar in a small bowl. Set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add ground beef and cook, breaking apart with a spoon, until fully browned, about 5 minutes. Drain excess fat as needed.
03 - Add onion, garlic, and grated ginger to the skillet. Sauté until fragrant and onions become translucent, approximately 2 to 3 minutes.
04 - Stir in red bell pepper and chopped water chestnuts. Cook for an additional 2 minutes until vegetables are tender-crisp.
05 - Pour the prepared sauce over the beef and vegetable mixture. Stir thoroughly to coat evenly and cook for 2 more minutes until heated through.
06 - Remove skillet from heat, fold in sliced green onions, then spoon the mixture into prepared lettuce leaves. Garnish with peanuts, extra green onions, or cilantro as desired. Serve immediately.

# Expert Tips:

01 -
  • Ready in 30 minutes from start to finish, no complicated techniques required.
  • The lettuce wraps feel fancy enough for company but casual enough for eating straight from the pan.
  • It's naturally lower in carbs and feels impossibly satisfying despite being so light.
02 -
  • Don't skip draining the excess fat after browning the beef—it prevents the filling from becoming heavy and greasy.
  • Prep all your vegetables before you start cooking; once the pan is hot, everything moves fast.
  • The sauce should coat the beef in a glossy layer, not pool at the bottom—if it seems thin, you've added too much liquid somewhere.
03 -
  • Grate your ginger fresh instead of using jarred; the difference in brightness is noticeable and worth the extra 20 seconds.
  • If your hoisin sauce is thick and sticky, warm it slightly in the bowl before mixing with other sauce ingredients—it combines more smoothly.

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