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Donna R. Luis

Ginger Garlic Beef Lettuce Cups

These easy Asian-inspired beef lettuce wraps combine extra-lean ground beef with tender cabbage, crunchy water chestnuts, ginger, garlic, and scallions.
A flavorful sauce made with hoisin, reduced-sodium soy sauce, rice wine vinegar, sriracha, and sesame oil gives the filling a balanced sweet, savory, tangy, and spicy taste.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 cups
Course: Appetizer, Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bunch scallions
  • 1 tbsp ginger root peeled and minced
  • 1.5 tbsp garlic minced
  • Cooking spray
  • 1 lb 96/4 extra-lean ground beef
  • 8 oz shredded cabbage
  • 8 oz canned water chestnuts
  • 1/4 cup hoisin sauce
  • 3 tbsp reduced-sodium soy sauce
  • 1 tbsp rice wine vinegar
  • 2 tsp sriracha
  • 2 tsp sesame oil
  • 1 tsp sesame seeds
  • Lettuce leaves 3–4 leaves per serving recommended

Equipment

  • Frying pan
  • Wooden spoon
  • Lid for the frying pan
  • Cutting board
  • Chef’s knife
  • Small bowl for mixing the sauce

Method
 

  1. Prepare the Scallions: Chop the scallions and separate the white portions from the green portions, reserving the green portions for later.
  2. Prepare the Aromatics: Peel and mince the ginger root, then mince the garlic.
  3. Heat the Pan: Lightly coat a frying pan with cooking spray and preheat it over medium heat.
  4. Cook the Aromatics: Add the white parts of the scallions, minced ginger, and minced garlic to the heated pan.
    Cook for about 5 minutes, stirring as needed, until the mixture becomes fragrant.
  5. Brown the Beef: Add the 96/4 extra-lean ground beef to the pan.
    Break it apart with a wooden spoon and cook for about 5 minutes, or until the beef is no longer pink.
  6. Steam the Cabbage: Add the shredded cabbage to the pan and cover with the lid.
    Allow the cabbage to steam until it becomes wilted.
  7. Add the Water Chestnuts: Chop the canned water chestnuts and add them to the pan with the cabbage and beef mixture.
  8. Mix the Sauce: In a small bowl, combine the hoisin sauce, reduced-sodium soy sauce, rice wine vinegar, sriracha, and sesame oil.
    Stir until the ingredients are evenly combined.
  9. Combine the Filling: Once the cabbage has wilted, pour the prepared sauce into the pan.
    Stir thoroughly so the sauce coats the beef, cabbage, and water chestnuts.
  10. Simmer the Mixture: Continue simmering the sauced beef mixture briefly to help distribute the sauce evenly throughout the filling.
  11. Finish the Filling: Stir in the reserved green parts of the scallions and the sesame seeds.
  12. Assemble the Wraps: Spoon the warm beef filling into lettuce leaves, using about 3–4 lettuce leaves per serving. Add extra sriracha on top if desired.

Notes

  • Keep the green scallion portions separate from the white portions so they can be added at the end for a fresher finish.
  • Break the ground beef into small pieces with a wooden spoon as it cooks for an evenly distributed filling.
  • Cover the pan after adding the cabbage so it can steam and soften before the sauce is incorporated.
  • Chop the water chestnuts before adding them to distribute their crisp texture throughout the filling.
  • Mix the hoisin sauce, soy sauce, rice wine vinegar, sriracha, and sesame oil separately before adding them to the pan for even flavor.
  • Use crisp lettuce leaves that are large enough to hold the warm filling without tearing.
  • Add extra sriracha at serving time if you prefer a stronger spicy flavor.