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Asian Lettuce Wraps Recipe

Asian Lettuce Wraps Recipe


  •     16 Boston Bibb or butter lettuce leaves
  •     1 pound lean ground beef
  •     1 tablespoon cooking oil
  •     1 large onion, chopped
  •     1/4 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 (optional)
  •     1 (8 ounce) can water chestnuts, drained and finely chopped
  •     1 bunch green onions, chopped
  •     2 teaspoons Asian (dark) sesame oil


  1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
  2. 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.
  3. Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

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