Easy Ginger Beef Lettuce Wraps

Ginger Beef Lettuce Wraps are exploding with flavor and texture. Ground beef is cooked with garlic and green onions in a ginger hoisin sauce, then piled into tender lettuce leaves and topped with carrots, radish, crushed peanuts, cilantro and for some spice, sriracha! Serves 4 to 6 in about 25 minutes.

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Want to make dinner with a snap of your fingers? Me too! That is why these wraps are must make for busy or lazy nights.

Okay, so it may take a smidgen longer than a snap of your fingers- but a delicious, flavorful and healthy dinner can be on the table in 30 minutes or less! Or maybe it’s the weekend and you’re meal prepping for the week, these easy ginger beef wraps can all be made in advance and assembled for a weeks worth of healthy lunches. There’s not even a real need to reheat the beef, because it’s delicious warm or cold.

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That’s my kind of recipe.

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Here’s what you’ll need to make these colorful wraps; 3 cloves fresh garlic, 4 green onions (sliced, light and dark parts separated), 2 pounds lean ground beef, 2 tablespoons grated fresh ginger, 1/4 cup hoisin sauce, 1/3 cup beef stock or broth, 1/2 teaspoon red pepper flakes and 3 tablespoons of low-sodium tamari (or low-sodium soy).

To serve, I sliced up a few radishes,  a carrot and chopped up some peanuts.

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In a medium bowl, whisk together the hoisin, ginger, red pepper flakes, tamari and beef stock, then set aside.

Once I tried making my own hoisin sauce. It was disgusting. So I purchase it until I figure out a way to make it myself. I just read labels and buy one that has ingredients I feel good about [aka ones I can pronounce]. 😉

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Heat a 10-inch skillet or wok on medium heat. Spritz with olive oil cooking spray and add in the light parts of the sliced green onion and all of the minced garlic. Stir and cook for 1 to 2 minutes.

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Then add in the two pounds of ground beef, using a wooden spatula to break up the beef into small crumbles. Cook until no longer pink and then drain off any fat and discard.

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Next, pour in the ginger hoisin sauce and bring to a simmer. Cook for 5 minute or so, I did add a little cornstarch slurry (this time 1 teaspoon cornstarch mixed with 1 teaspoon cold water) just to thicken the liquids a little.

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I wish you could smell this right now.

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To assemble these ginger beef lettuce wraps, start by piling the ginger beef into a couple lettuce leaves and top with matchstick carrots, radishes, crushed peanuts (<— my favorite!), green onions, a little cilantro leaves and since I love a good spicy kick to my tastebuds, I drizzle my wraps with sriracha. SO GOOD!

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These ginger beef wraps are seriously amazing. From the texture of the lettuce when I bite into it to the flavorful ginger beef, all those crunchy toppings (hi, peanuts!) and of course the sriracha. Delish with a capital D.

Looking for more wrap delights? Here are a few more you can find on SS:

Saucy Pork Lettuce Wraps

Moroccan Spiced Lettuce Wraps

Spicy Sriracha Steak Lettuce Wraps

Pork and Vegetable Lettuce Wraps

Ginger Cashew Lettuce Wraps

Side note: Any leftover ginger beef is delicious on top of spring greens with, peppers, onions, radishes, carrots, avocado, sesame seeds and chopped peanuts drizzled with a sesame ginger dressing. Just sayin’.

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Enjoy! And if you give this Ginger Beef Lettuce Wraps recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

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Easy Ginger Beef Lettuce Wraps

Ginger Beef Lettuce Wraps are exploding with flavor and texture. Ground beef is cooked with garlic and green onions in a ginger hoisin sauce, then piled into tender lettuce leaves and topped with carrots, radish, crushed peanuts, cilantro and for some spice, sriracha! Serves 4 to 6 in about 25 minutes.

Yield: 4 to 6

Prep Time: 5 to 10 minutes

Cook Time: about 15 minutes

Total Time: about 25 minutes

Ingredients:

1/4 cup hoisin sauce

2 tablespoons fresh ginger paste (finely grated or a 2-inch piece finely minced)

1/2 teaspoon red pepper flakes

1/3 cup beef stock or broth

3 tablespoons low-sodium tamari

olive oil cooking spray

4 green onions, sliced, light and dark parts separated

3 cloves fresh garlic, minced

2 pounds lean ground beef

cornstarch slurry (for this recipe I used 1 teaspoon cornstarch plus 1 teaspoon cold water)

TO SERVE:

1 to 2 heads of Bibb, iceberg or romaine lettuce (depending on size)

chopped lightly salted peanuts

matchstick carrots

matchstick radishes

cilantro leaves

green onions (dark parts)

Sriracha hot sauce

Directions:

In a bowl whisk together the hoisin, ginger, pepper flakes, beef stock or broth and tamari. Set aside.

Spray a 10-inch deep-sided skillet with cooking spray and heat on medium. Add in the light parts of 4 green onions (saving the dark parts for serving) and the garlic and cook for 1 to 2 minutes.

Next add in the ground beef, using a wooden spoon to break the beef up into small crumbles. Cook until no longer pink, about 10 to 15 minutes, then drain off any fat and discard. While the beef is cooking, I prep the finishing garnishes.

Pour in the ginger hoisin sauce and stir. Bring to a simmer and cook for 5 minutes. Stir in the cornstarch slurry and stir until thickened.

Let the filling cool slightly before piling into lettuce leaves and topping with carrot, radish, cilantro leaves, the dark parts of the 4 green onions, crush peanuts and sriracha.

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4 Responses to “Easy Ginger Beef Lettuce Wraps”

  1. #
    1
    Maria — January 27, 2018 at 6:04 am

    Love the recipe. Made them last night and my husband and I really enjoyed the flavor. Thanks.

    • Laurie McNamara replied: — January 31st, 2018 @ 8:50 pm

      That’s fantastic, Maria! I’m so glad 🙂 Thank you for taking the time to make this recipe!

  2. #
    2
    Kelli H (Made in Sonoma) — March 11, 2018 at 10:54 pm

    Really enjoyed this recipe. Unfortunately I forgot the radishes but they were still good!

    • Laurie McNamara replied: — March 12th, 2018 @ 2:15 pm

      Aw bummer! But I’m so glad you liked it, Kelli!

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