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 6 in about 25 minutes.
2tablespoonsginger pastefinely grated or a 2-inch piece finely minced
1/2teaspoonred pepper flakes
1/3cupbeef stock or broth
olive oil cooking spray
4green onionssliced, light and dark parts separated
2poundslean ground beef
1tablespooncornstarchplus 1 teaspoon cold water for slurry
2headsBibb lettuceiceberg or romaine lettuce (depending on size)
1/3cupchopped lightly salted peanuts
green onionsdark parts
Sriracha hot sauce
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.