Beef Lettuce Wraps with Hoisin

The first time I made these lettuce wraps, I was hosting a last-minute dinner party and realized I had completely forgotten to plan a side dish. My husband suggested we just put everything in lettuce leaves and call it an appetizer, and honestly? It was the best accidental discovery ever. Now these wraps show up at least once a month on our dinner table, sometimes as a fun interactive appetizer when friends come over, other times as a light weeknight meal when we want something satisfying but not heavy.

Last summer, my sister came to visit and I made these for what was supposed to be a quick lunch before we went shopping. We ended up sitting at the table for two hours, just talking and assembling wrap after wrap, completely forgetting about our plans. There's something about the hands-on nature of building your own perfect bite that slows everything down and turns a simple meal into a whole experience.

Ingredients

• 1 lb lean ground beef: The foundation of our filling, providing that rich, meaty base that carries all the other flavors beautifully
• 1 tablespoon vegetable oil: Helps prevent sticking and gives us a nice medium for sautéing all those aromatic vegetables
• 1 small onion, finely diced: Adds sweetness and depth that balances the salty-savory elements of the sauce
• 2 cloves garlic, minced: Fresh garlic is non-negotiable here, it provides that aromatic backbone that makes the whole kitchen smell amazing
• 1 tablespoon fresh ginger, grated: Use fresh ginger, not ground, it brings this bright, spicy warmth that you just cannot get from dried spices
• 1 small red bell pepper, finely diced: I love the pop of color and subtle sweetness it adds, plus it keeps the texture interesting
• 1 medium carrot, grated: Adds a lovely sweetness and texture contrast that keeps every bite interesting
• 2 green onions, sliced: Stirred in at the very end for a fresh, mild onion flavor that brightens up the whole dish
• 3 tablespoons hoisin sauce: This is the star of our sauce, bringing that perfect sweet-salty complexity that makes these wraps so addictive
• 2 tablespoons soy sauce: Low sodium is my preference so we can control the salt level, but regular works fine too
• 1 tablespoon rice vinegar: Cuts through the richness with just enough acidity to keep everything balanced
• 1 teaspoon sesame oil: A little goes a long way, adding that distinct nutty aroma that screams Asian-inspired
• 1 teaspoon sriracha: Totally optional, but I love the gentle heat it provides without overpowering the other flavors
• 1 head butter or iceberg lettuce: Butter lettuce is more elegant and tender, but iceberg gives you that satisfying crunch that holds up really well
• 2 tablespoons roasted peanuts or cashews: The crunch factor takes these wraps to the next level, plus the nuttiness plays so well with the beef
• 1 tablespoon sesame seeds: Mostly for visual appeal, but they add a nice subtle crunch too
• Fresh cilantro leaves: If you are a cilantro lover like me, this herb addition makes everything feel fresher and brighter

Instructions

Whisk together the sauce:

In a small bowl, combine the hoisin, soy sauce, rice vinegar, sesame oil, and sriracha until completely smooth. Set this aside so the flavors can start mingling while you prep everything else.

Brown the beef:

Heat the oil in a large skillet over medium-high heat and add the ground beef, breaking it up with your spoon as it cooks. Let it get really brown and crispy in spots, about 5 to 7 minutes, then drain off any excess fat if there is a lot pooling in the pan.

Add the aromatics:

Toss in the onion, garlic, and ginger, stirring constantly for about 2 minutes until the raw garlic smell dissipates and everything smells fragrant and amazing.

Soften the vegetables:

Add the bell pepper and grated carrot, cooking for just 2 to 3 minutes so they soften slightly but still retain some crunch for texture contrast.

Combine and simmer:

Pour that sauce you made earlier over the beef mixture and stir really well so everything gets coated. Let it cook for 2 more minutes so the sauce thickens slightly and really clings to every bit of meat and vegetable.

Finish with green onions:

Remove from the heat and stir in the sliced green onions, letting the residual heat soften them just slightly while keeping their fresh flavor intact.

Set up the serving station:

Pile the beef mixture into a serving bowl and arrange your lettuce leaves on a platter. Put out bowls of the peanuts, sesame seeds, and cilantro so everyone can customize their own perfect wrap.

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My daughter turned her nose up at these the first time I made them, calling it salad on a leaf, but after trying one bite at a friends house, she came home and begged me to add them to our regular rotation. Now she requests them for her birthday dinner every year.

Make It Your Own

I have discovered that ground chicken or turkey works beautifully here if you want something lighter, and the sauce flavors everything just as well. Sometimes I add water chestnuts or mushrooms for extra crunch, especially when I want to stretch the recipe to feed more people without adding more meat.

Perfect Pairings

These wraps are substantial enough to stand alone as a light meal, but if you want something more filling, jasmine rice on the side never disappoints. For a dinner party spread, I like to serve them alongside potstickers or spring rolls for an Asian-inspired feast that feels special but is actually really simple to pull together.

Make-Ahead Magic

The beef filling actually tastes even better the next day after the flavors have had time to develop and mingle. I often make a double batch and keep the filling in the refrigerator for quick lunches throughout the week, just reheating portions as needed and washing fresh lettuce when I am ready to eat.

• Store the filling and lettuce separately, otherwise the lettuce will get soggy and sad
• The filling keeps well in the refrigerator for up to 4 days, making it perfect for meal prep
• Reheat gently in the microwave or on the stove, adding a splash of water if it seems dry

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There is something so satisfying about food you can eat with your hands, and these wraps hit that perfect spot between fun and elegant. I hope they become a regular part of your rotation like they have in ours.

Recipe Questions & Answers

→ What type of lettuce works best?

Butter lettuce and iceberg lettuce both work beautifully. Butter lettuce offers delicate, cup-shaped leaves that fold easily, while iceberg provides extra crunch and sturdier cups for holding generous portions of the beef mixture.

→ Can I make these ahead of time?

The beef mixture can be prepared up to 2 days in advance and stored refrigerated. Reheat gently before serving. However, assemble the wraps just before eating to keep the lettuce crisp and prevent sogginess.

→ What can I substitute for hoisin sauce?

Mix 2 tablespoons soy sauce with 1 tablespoon each of peanut butter and honey or brown sugar, plus a splash of rice vinegar. This creates a similar sweet and savory profile that works well in this dish.

→ Are these suitable for meal prep?

Absolutely. Store the cooked beef mixture in airtight containers for up to 4 days. Keep lettuce leaves separate and wash just before serving. The flavors actually develop and improve after a day in the refrigerator.

→ How can I make these spicier?

Increase the sriracha in the sauce, add red pepper flakes while sautéing the vegetables, or serve with additional chili garlic sauce on the side. Fresh sliced jalapeños also make an excellent spicy topping.

→ Can I use ground turkey or chicken instead?

Ground turkey or chicken work perfectly as lighter alternatives. They're naturally leaner, so you may want to add an extra teaspoon of oil to prevent the mixture from drying out during cooking.