Ground Beef Lettuce Wraps
15 minutes and dinner's done.
Ground Beef Lettuce Wraps
For the sauce:
- 1/4 cup light brown sugar
- 1/4 cup soy sauce
- 2 teaspoons rice vinegar
- 1 tablespoon sesame oil
- 1/4 teaspoon red pepper flake
- 1 tablespoon cornstarch
For the filling:
- 2 tablespoons olive oil
- 1 lb lean ground beef
- 1 red bell pepper, finely diced
- 1/2 cup carrots, shredded
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 1 (8 oz) can water chestnuts, drained and roughly chopped
- 1/2 cup green onions, chopped
- Kosher salt and freshly ground pepper, to taste
- Sesame seeds, for serving
- Butter lettuce or bibb lettuce, for serving
Preparation
- First, make the sauce:
- In a measuring cup, whisk together the brown sugar, soy sauce, rice vinegar, sesame oil, and red pepper flake. Add the cornstarch and whisk again to combine.
- In a large skillet or wok, heat the oil over medium-high heat.
- Once hot, add the ground beef, season with salt and pepper, and cook until no longer pink, breaking apart the meat as it cooks.
- Add bell pepper and carrots and cook, stirring frequently, until just tender, 3-4 minutes.
- Add garlic and ginger and cook 1 minute more.
- Stir in water chestnuts, followed by the sauce. Bring to a simmer, stirring continuously, and cook until thickened, about 2 minutes.
- Adjust seasoning to taste, then stir in green onions.
- Serve spooned into lettuce leaves and garnish with sesame seeds, if desired. Enjoy!