Easy Ground Beef Lettuce Wraps – Looking for a quick, tasty meal that’s packed with flavor? These Easy Ground Beef Lettuce Wraps are a perfect choice! With lean ground beef, crisp veggies, and a savory-sweet sauce, they make a satisfying meal that’s ready in just 25 minutes. Perfect for busy weeknights or when you want something light but still filling. Serve them in cool, crisp butter lettuce leaves, and you’ve got a meal everyone will love.
The first time I made these lettuce wraps, I was looking for something simple but different for dinner—something that didn’t require a lot of prep but still felt fresh and tasty. I wasn’t sure how my husband and little one would react to the idea of eating beef in a lettuce leaf, but as soon as they took a bite, they were sold. My husband loved the savory-sweet mix of flavors, and even my little one, who can be a bit picky, loved how fun they were to eat. Now, these wraps are on our regular dinner rotation because they’re quick, easy, and always a hit.
What makes this Easy Ground Beef Lettuce Wraps truly special?
These wraps hit all the right notes: they’re savory, sweet, a little spicy, and packed with crunchy, fresh veggies. The lean ground beef is perfectly seasoned and gets a burst of flavor from garlic, ginger, and a touch of red pepper. The sauce is simple but incredibly delicious, with just the right balance of salty, sweet, and tangy. Plus, they’re fun to eat—there’s something satisfying about wrapping up that filling in a cool, crisp lettuce leaf. Light, fresh, and ready in just 25 minutes, they’re great for a quick dinner or even as a party appetizer.
What You Need To Make This Easy Ground Beef Lettuce Wraps Recipe?
Light Brown Sugar: This adds just the right touch of sweetness to balance out all the savory flavors. It gives the sauce a little caramel-like depth without being too sugary. You want that hint of sweetness, not a candy glaze.
Soy Sauce: Go for the regular kind here. It’s what gives the sauce its deep, savory flavor. If you prefer it less salty, you can swap in a low-sodium version. Just don’t skip it—it’s the backbone of the sauce.
Rice Vinegar: Adds a light, tangy kick that brightens up the sauce. It keeps things from tasting too heavy or one-note. Just a splash makes a big difference.
Sesame Oil: This stuff is liquid gold. A small amount adds so much flavor—think nutty, rich, and a little smoky. Be careful not to overdo it because it’s strong, but without it, you’d definitely miss out.
Lean Ground Beef: Go with lean so the filling isn’t greasy. It cooks up tender and absorbs all the sauce perfectly. You can swap it for ground chicken or turkey if that’s more your thing, and it’ll still be delicious.
Red Bell Pepper & Carrots: These aren’t just for color (though they make the dish look gorgeous); they add a bit of crunch and sweetness that balances out the savory beef. Plus, they’re a sneaky way to get more veggies in.
Garlic & Ginger: Fresh is best here. They bring a warm, spicy, aromatic flavor that you can’t get from anything else. Just a little goes a long way, and it makes the whole dish pop.
Water Chestnuts: I know, they’re kind of the secret star here. They don’t have a super strong flavor, but they add the best little crunchy texture that contrasts perfectly with the soft beef filling.
Butter Lettuce: This is what you’re wrapping all that tasty filling in. It’s tender, a little crisp, and perfect for scooping up every last bit of that sauce. You can swap it with bibb lettuce, but butter lettuce is my favorite because it’s soft and easy to work with.
Steps To Make Easy Ground Beef Lettuce Wraps:
Make the Sauce: Start by grabbing a measuring cup and whisk together the brown sugar, soy sauce, rice vinegar, sesame oil, and a pinch of red pepper flakes. Add the cornstarch and give it another whisk until it’s smooth. Set it aside for later—it’s going to tie everything together.
Cook the Ground Beef: Heat up the olive oil in a big skillet or wok over medium-high heat. Once it’s hot, toss in the ground beef. Season it with a little salt and pepper, and cook, breaking it up with a spatula, until it’s fully browned. No pink bits left!
Add the Veggies: Stir in the diced red bell pepper and shredded carrots. Let them cook for about 3-4 minutes, stirring every now and then, until they’re just starting to get tender but still have a bit of crunch.
Boost the Flavor: Add in the minced garlic and grated ginger, and stir everything around for about a minute. You’ll smell it right away—it’s that warm, spicy kick that brings everything to life.
Mix in Water Chestnuts & Sauce: Throw in the chopped water chestnuts, then pour in the sauce you made earlier. Stir everything together and let it come to a gentle simmer. Keep stirring for about 2 minutes, until the sauce thickens up and coats all that delicious beef and veggies.
Finish & Serve: Give the filling a quick taste and add a little more salt or pepper if you think it needs it. Stir in the chopped green onions, and then remove from heat. Spoon the filling into butter lettuce leaves, sprinkle with a few sesame seeds, and serve it up. Enjoy while it’s warm—so good!
Tip:
The secret to these lettuce wraps is all about flavor and texture. When you’re cooking the beef, don’t just stop when it’s no longer pink—let it brown a bit so it gets those crispy edges. That little bit of caramelization makes the meat more flavorful and helps the sauce stick. And speaking of sauce, if you want it extra smooth and thick, try mixing the cornstarch with a tiny splash of water first before you whisk it in. It’ll keep things lump-free. Oh, and here’s a game changer—serve the beef hot but keep the lettuce leaves cool and crisp. That mix of hot and cold, saucy and crunchy? It’s everything.
Frequently Asked Questions:
Can I use a different type of meat?
Absolutely! Ground chicken, turkey, or even pork works great in this recipe. Just make sure you adjust the cooking time a bit, as chicken and turkey can cook faster than beef. It’s an easy swap if you’re looking for something lighter.
What’s the best way to reheat the filling?
The easiest way is to toss it back in a skillet over medium heat. Give it a quick stir for a few minutes until it’s warmed through. You can microwave it too, but using a skillet keeps that nice, saucy texture, and it’ll taste just as good as when it was freshly made.
How do I keep the lettuce from tearing when I’m filling it?
If your lettuce leaves keep tearing, try doubling them up. Use two leaves together, especially if they’re on the smaller side. Butter lettuce is pretty tender, so it can be delicate, but doubling up gives you a little more sturdiness without losing that nice, soft texture.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy Ground Beef Lettuce Wraps
Ingredients
For the Sauce:
- 1/4 c light brown sugar
- 1/4 c soy sauce
- 2 tsp rice vinegar
- 1 tbsp sesame oil
- 1/4 tsp red pepper flakes
- 1 tbsp cornstarch
For the Filling:
- 2 tbsp olive oil
- 1 pound lean ground beef
- 1 red bell pepper finely diced
- 1/2 c shredded carrots
- 2 cloves garlic minced
- 2 tsp fresh ginger grated
- 1 8-ounce can water chestnuts, drained and roughly chopped
- 1/2 c chopped green onions
- Kosher salt and freshly ground pepper to taste
- Sesame seeds for serving
- Butter lettuce or bibb lettuce for serving
Instructions
Make the Sauce:
- Start by grabbing a measuring cup and whisking together the brown sugar, soy sauce, rice vinegar, sesame oil, and a pinch of red pepper flakes. Once everything’s smooth, add the cornstarch and give it another whisk to make sure it’s fully mixed. Set it aside for later.
Cook the Beef:
- Warm up some olive oil in a big skillet or wok over medium-high heat. Once the oil’s hot, add the ground beef. Season it with a bit of salt and pepper, and cook until it’s browned and no longer pink. Break it up as it cooks so you get nice, even pieces.
Add the Veggies:
- Add in the diced bell pepper and shredded carrots, and give it a good stir. Stir them around for about 3-4 minutes, or until they’re just starting to soften but still have a bit of crunch.
Flavor Boost:
- Add the minced garlic and grated ginger, and stir everything together for another minute. You’ll know it’s ready when you can smell all those delicious, warm, fragrant flavors blending together.
Combine with Water Chestnuts & Sauce:
- Stir in the chopped water chestnuts, then pour in the sauce you made earlier. Keep stirring as it comes to a gentle simmer, letting it cook for about 2 minutes until the sauce thickens up nicely and coats everything.
Finish & Serve:
- Give the filling a quick taste, and if it needs a little extra salt or pepper, go ahead and add it. Stir in the chopped green onions, then spoon the mixture into crisp lettuce leaves. Sprinkle with sesame seeds, and dig in. Enjoy it while it’s warm!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
