These ground beef lettuce wraps are a light, quick, and flavor-packed meal. Inspired by Asian flavors, they combine juicy beef with fresh, crisp vegetables in a simple skillet preparation. They’re perfect for a healthy weeknight dinner when you want something lower in carbs but still satisfying.
The combination of garlic, ginger, soy sauce, and sesame oil creates a balanced, aromatic base, while the lettuce adds freshness and texture. Serve them as a main dish or as a shareable appetizer.
Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Method: Skillet
Cuisine: Asian-inspired
Category: Main Course
Ingredients
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1 pound (450 g) ground beef (80/20 or leaner)
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1 cup diced bell pepper (any color)
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1 cup shredded carrots
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¼ cup chopped green onions
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3 cloves garlic, finely minced
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1-inch piece fresh ginger, grated
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2 tablespoons soy sauce (preferably low sodium)
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1 tablespoon sesame oil
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1 tablespoon rice vinegar
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1 head lettuce (butter or iceberg), leaves separated and washed
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Salt and pepper to taste
Instructions
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Brown the beef.
Heat a large skillet over medium heat. Add the ground beef and break it apart with a spatula. Cook until no longer pink and nicely browned (6–8 minutes). Drain excess grease if needed. -
Sauté the aromatics.
Push the beef to one side of the skillet (or temporarily remove it). Add the garlic and grated ginger. Cook for about 30 seconds, until fragrant. -
Add the vegetables.
Stir in the diced bell pepper and shredded carrots. Cook, stirring occasionally, until the vegetables are tender but still slightly crisp (4–5 minutes). -
Combine and season.
Return the beef to the skillet if removed. Add the soy sauce, sesame oil, and rice vinegar. Season with salt and pepper. Cook for another 2–3 minutes to allow the flavors to combine. Adjust seasoning if needed. -
Serve.
Transfer the mixture to a serving bowl. Spoon several tablespoons into each lettuce leaf, garnish with chopped green onions, and serve immediately.
Notes & Variations
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For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
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Ground turkey or chicken can be used for a lighter option.
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For heat, add red pepper flakes or a drizzle of sriracha.
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The filling keeps well in the refrigerator for up to 3 days and reheats easily in a skillet.
Asian Grass Fed Beef Lettuce Wraps
Ingredients
- 1 pound ground beef (80/20 or leaner)
- 1 cup diced bell pepper any color
- 1 cup shredded carrots
- ¼ cup chopped green onions
- 3 cloves garlic finely minced
- 1- inch piece fresh ginger grated
- 2 tablespoons soy sauce preferably low sodium
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 head lettuce butter or iceberg, leaves separated and washed
- Salt and pepper to taste
Instructions
Brown the beef.
- Heat a large skillet over medium heat. Add the ground beef and break it apart with a spatula. Cook until no longer pink and nicely browned (6–8 minutes). Drain excess grease if needed.
Sauté the aromatics.
- Push the beef to one side of the skillet (or temporarily remove it). Add the garlic and grated ginger. Cook for about 30 seconds, until fragrant.
Add the vegetables.
- Stir in the diced bell pepper and shredded carrots. Cook, stirring occasionally, until the vegetables are tender but still slightly crisp (4–5 minutes).
Combine and season.
- Return the beef to the skillet if removed. Add the soy sauce, sesame oil, and rice vinegar. Season with salt and pepper. Cook for another 2–3 minutes to allow the flavors to combine. Adjust seasoning if needed.
Serve.
- Transfer the mixture to a serving bowl. Spoon several tablespoons into each lettuce leaf, garnish with chopped green onions, and serve immediately.