Beef Lettuce Wraps Hoisin Sauce (Print Version)

Savory seasoned beef and vegetables with hoisin sauce in crisp lettuce leaves, light and flavorful.

# What You Need:

→ Protein & Vegetables

01 - 1 lb lean ground beef
02 - 1 tablespoon vegetable oil
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, minced
06 - 1 red bell pepper, finely diced
07 - 1 cup shredded carrots
08 - 1/2 cup water chestnuts, finely chopped (optional)
09 - 1 head butter lettuce or iceberg lettuce, leaves separated and washed

→ Sauce

10 - 1/4 cup hoisin sauce
11 - 2 tablespoons soy sauce or tamari for gluten-free
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon toasted sesame oil
14 - 1/2 teaspoon crushed red pepper flakes (optional)

→ Garnish

15 - 2 green onions, thinly sliced
16 - 1 tablespoon toasted sesame seeds

# Directions:

01 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned and cooked through, about 5 to 6 minutes.
02 - Add diced onion, garlic, and ginger to the skillet. Sauté for 2 minutes until fragrant and the onion softens.
03 - Stir in red bell pepper, shredded carrots, and water chestnuts if using. Cook an additional 2 to 3 minutes until vegetables are tender but crisp.
04 - Whisk hoisin sauce, soy sauce or tamari, rice vinegar, toasted sesame oil, and crushed red pepper flakes in a small bowl until combined.
05 - Pour sauce mixture over beef and vegetables. Stir well and simmer for 2 minutes to meld flavors and thicken sauce slightly.
06 - Remove from heat. Spoon beef mixture into prepared lettuce leaves.
07 - Top wraps with sliced green onions and toasted sesame seeds. Serve immediately.

# Expert Tips:

01 -
  • Ready in under 40 minutes from pantry to table, which means weeknight dinner stress just vanishes.
  • No rice, no noodles, no carbs if you don't want them, yet it feels completely complete and craveable.
  • Everyone builds their own wraps, so even picky eaters can customize without drama.
  • The hoisin-ginger sauce is so good you'll want to bottle it and keep it around.
02 -
  • Don't overcook the vegetables or they'll turn mushy and release too much water into your sauce, making it watery instead of glossy.
  • The sauce needs just a minute or two of simmering to thicken; longer than that and it becomes too concentrated and loses its balance.
  • If your lettuce starts wilting before you serve, chill it in the fridge for a few minutes right before assembling.
03 -
  • Toast your sesame seeds in a dry pan for a minute right before serving to wake up their flavor and aroma.
  • If the beef mixture seems too thick after simmering, add a tablespoon of water at a time until it reaches the consistency you want.

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