Ingredients

Scale

Lettuce Wrap Sauce:
1 to 2 tablespoons maple syrup or brown sugar or coconut sugar
1/3 cup coconut aminos or tamari or soy sauce (low sodium preferred)
2 tablespoons rice vinegar or white vinegar
1 teaspoon toasted sesame oil
Optional: red pepper flakes to taste
1 teaspoon arrowroot powder or cornstarch for thickening (optional)

Ground Beef Filling:
1 tablespoon olive oil or avocado oil
1 to 2 pounds (450 to 900 g) ground beef (85% lean recommended; can substitute ground chicken, turkey, pork, or bison)
2 to 3 cloves garlic, minced (or 2 teaspoons jarred minced garlic)
1 tablespoon grated fresh ginger or ginger paste (or 1 tablespoon jarred minced ginger)
1 medium red bell pepper, finely diced
2 medium carrots, shredded or grated
8 ounces (about 225 g) chopped water chestnuts (optional for crunch)
1/3 cup chopped fresh cilantro (optional)
1/3 cup sliced green onions
2 teaspoons sesame seeds for garnish
Kosher salt and ground black pepper to taste
Boston Bibb, butter, red or green leaf lettuce leaves preferred for wraps (alternative: romaine or iceberg lettuce)
Optional for serving: steamed white rice, quinoa, or cauliflower rice (flavored with a teaspoon of sesame oil)

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Instructions

1. Whisk together all sauce ingredients—sweetener, soy sauce alternative, vinegar, sesame oil, red pepper flakes (if using), and arrowroot or cornstarch (if thickening)—until smooth. Set aside.
2. Heat oil in a skillet over medium-high heat. Add ground beef and cook until no longer pink, breaking it into small pieces. For best browning, allow meat to cook undisturbed after breaking apart. Drain excess fat if desired for a leaner result.
3. Add garlic and ginger, cooking until fragrant (about 1 minute).
4. Stir in diced bell pepper, shredded carrots, and water chestnuts if using. Cook until vegetables are tender, about 3 to 4 minutes.
5. Pour sauce over the beef and vegetable mixture, stirring to coat. Simmer until the sauce thickens slightly, about 2 to 3 minutes. For a thinner sauce or dipping sauce, reserve some before thickening.
6. Remove from heat and stir in green onions and cilantro if using. Season with salt and pepper to taste.
7. Spoon the filling into washed and dried lettuce leaves. Garnish with sesame seeds.
8. Serve immediately on its own or with preferred side options like rice or cauliflower rice.

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Notes

🥗 Boston Bibb or butter lettuce is best for easy folding; red or green leaf lettuce also works well. Romaine can be oversized and iceberg tends to break but can be used if handled carefully.
🧑‍🍳 The sauce can be made up to 24 hours ahead and refrigerated to allow flavors to mellow.
🌶️ Adjust spiciness by adding gochujang, chili garlic sauce, or reducing red pepper flakes. For a non-spicy option, omit these ingredients.

Author: Brandi Oshea
Prep Time: 10 minutes
Cooking: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir Frying
Cuisine: Asian
Diet: Gluten-Free

Nutrition

Serving Size: 1/4 of recipe
Calories: 370 to 380 kcal
Sugar: 17 to 19 g
Sodium: 350 to 940 mg
Fat: 11 to 20 g
Saturated Fat: 4 to 6 g
Unsaturated Fat: 7 to 14 g
Trans Fat: 0 g
Carbohydrates: 23 to 32 g
Fiber: 3 to 4 g
Protein: 26 to 37 g
Cholesterol: 70 to 95 mg