Beef Lettuce Wraps

This image courtesy of Joseph DeLeo

Looking for a light dinner with substance—you will enjoy this stream-lined version of a favorite Asian wrap. Look for shredded carrots in a bag.

Makes2 (1-cup) servings

Cooking MethodSauteeing



Recipe CourseMain Course

Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Tree Nut Free


Taste and TextureLight, Meaty, Umami


  • ½ pound ground sirloin
  • 2 tablespoons hoisin sauce
  • 1½ teaspoon low sodium soy sauce
  • ½ teaspoon minced garlic
  • Salt and pepper to taste
  • ¼ cup shredded carrot
  • 1/3 cup chopped water chestnuts
  • ¼ cup chopped green onions
  • 2 tablespoons chopped peanuts
  • 1 teaspoon sesame oil, optional
  • Boston lettuce leaves or red tip lettuce


  1. In large nonstick skillet, cook meat over medium heat about 5-7 minutes, or until done. Drain excess fat. Remove from heat.

  2. Stir in hoisin sauce, soy sauce, garlic and season to taste, mixing well. Add carrot, water chestnuts, green onions, peanuts and sesame oil, if desired. Spoon mixture onto a lettuce leaf and wrap. Repeat with remaining leaves.


  1. Spicy advice:

    Toss in shredded cabbage, cucumber, bean sprouts and serve with extra hoisin sauce—use whatever you have on hand or prefer.


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