Delicious Korean Beef and Rice Lettuce Wraps are just like the ones at your favorite Asian restaurant, but even better. Browned ground beef and vegetables are seasoned with Asian flavors and served in lettuce leaves with fluffy rice.
Are you like me and like to have a few tried-and-true recipes to take the stress out of dinner time? Along with meatloaf on Monday, tacos on Tuesday, and spaghetti on Wednesday menu, I like to add an easy meal with an Asian twist. This one is a winner ~ Korean Beef and Rice Lettuce Wraps.
If you're a fan of Asian lettuce cups, you'll love this quick and easy dinner recipe. Sauteed ground beef and veggies and fluffy rice fill the lettuce leaves which serve as edible plates. It's a complete meal the whole family will love.
in the article
why you'll love this recipe
This is one of my favorite recipes to make when I rushed to get dinner on the table. There are many reasons to love this great recipe.
- Easy to make ~ Some chopping and sauteing is all that's needed to make this 30 minute meal.
- Restaurant quality ~ A home chef can make copycat Asian style recipes like these beef lettuce wraps in their own kitchen. A few ingredients like hoisin sauce, chili garlic sauce, water chestnuts and pickled ginger are readily available at the grocery store and add restaurant quality flavor.
- Versatile ~ If beef isn't your favorite meat, use ground turkey, pork or chicken instead. Also substitute your favorite veggies like corn, onion, asparagus or broccoli.
- Make in advance ~ The filling and rice for the lettuce wraps can be prepped and cooked up to 2 days in advance. When ready to serve, just heat and fill the lettuce leaves.
the ingredients
Gather some fresh and pantry ingredients for this recipe. If substitute ingredient options can be made to the recipe, they're listed. Scroll to the recipe card for full quantities of the ingredients.
- Peanut oil ~ Avocado, canola, or olive oil are also options.
- Lean ground beef ~ I use 93% lean ground beef for the recipe. Ground pork, turkey or chicken are also options.
- Red bell pepper ~ Green, yellow or orange peppers are alternatives.
- Zucchini
- Spinach
- Mushrooms
- Hoisin sauce ~ This slightly spicy Asian barbecue sauce packs a flavor punch. Substitute regular barbecue sauce in a pinch.
- Reduced sodium soy sauce ~ Regular soy sauce can be salty. I substitute the lower sodium version.
- Rice wine vinegar ~ I use white rice wine vinegar, but a seasoned one can be a substitute.
- Chili garlic sauce ~ A staple in spicy Asian cooking, chili garlic sauce is made from chili peppers, vinegar and garlic. Substitutes include chili garlic paste, sriracha, sambal oelek, harissa paste or hot sauce.
- Water chestnuts ~ Bean sprouts or bamboo shoots are also options.
- Lettuce ~ Iceberg, romaine, and Boston bibb lettuce are all tasty options.
- Cooked hot rice ~ I like jasmine rice with Korean beef lettuce wraps. Basmati or brown rice are delicious alternatives.
- Pickled ginger
- Green onions
- Cashews
- Sesame seeds
Hint: Having Asian ingredients on hand makes preparing easy recipes that are super flavorful and a breeze. They also have a long shelf life either in the pantry or refrigerator.
recipe details
Here's a brief overview of the recipe. Complete instructions are included in the recipe card.
- Step 1: In a large skillet, brown the ground beef over medium-high heat. Remove from the skillet and set aside.
- Step 2: In the same pan, sauté the vegetables and combine with the cooked beef.
- Step 3: Add the seasonings and the water chestnuts. Cook until heated through. The water chestnuts add an extra crunch and a crisp, cool component to the recipe.
- Step 4: To serve, pile the cooked rice, beef mixture on separate lettuce leaves. Top with green onions, pickled ginger, cashews and sesame seeds.
can you make beef lettuce wraps in advance?
YES! That's just one reason I love this recipe! Not only is it beyond delicious, but you can meal prep it entirely in advance. Here are the steps to make lettuce wraps ahead of time.
- Prepare the beef and vegetable filling as directed in the recipe.
- Make a pot of rice.
- Cool the filling and rice and store separately in airtight containers the refrigerator for up to 2 days. These are my favorite meal prep containers.
- Wash and dry each lettuce leaf. Wrap in a paper towel and store in a resealable plastic bag.
- When it's dinner time (or any time you get hungry for lettuce wraps) heat the beef and vegetable filling and the rice and spoon into cool lettuce leaves. Top with sliced green onions, sesame seeds, chopped pickled ginger and cashews.
frequently asked questions
Butter lettuce is the classic wrap choice. As it's thin, you may want to double up the leaves before filling. Also try romaine, green leaf, or iceberg lettuce.
Try serving this recipe as rice bowls or as loaded salad bowls. To assemble, in individual bowls add chopped romaine or iceberg lettuce. Top with the warm rice and beef and vegetable mixture. Sprinkle with sliced green onions, pickled ginger, chopped cashews and sesame seeds. Drizzle with soy sauce and garlic chili sauce if desired.
more recipes like this one
If you make my Korean Beef and Rice Lettuce Wraps, be sure to give it a rating and/or comment. Thank you!
Printrecipe
Cashew Beef and Rice Lettuce Wraps
- Total Time: 30 minutes
- Yield: 4 1x
Description
Lean ground beef and vegetables are browned and seasoned with hoisin sauce, sesame oil, and soy sauce and gets a spicy kick from pickled ginger and Asian chili garlic sauce. A crunch is added from the chopped water chestnuts and cashews. Served in cool lettuce leaves with fluffy rice, this handheld meal does not disappoint.
Ingredients
- 2 tablespoons peanut oil
- 1 pound lean ground beef, 93% fat free
- 1 medium red pepper, diced
- 1 medium zucchini, diced
- 2 cups of mushrooms, diced
- 2 cups of baby spinach, packed
- 2 tablespoon soy sauce
- 3 tablespoons hoisin sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons chili garlic sauce or more to taste
- 1 (8 ounce) can water chestnuts, drained and chopped
- 12 Boston butter, romaine or green leaf lettuce leaves, washed and dried
- Cooked rice, about 3 cups (use my foolproof recipe for fluffy rice)
- 2 green onions, thinly sliced
- Pickled ginger, chopped
- Roasted and salted cashews, chopped
- Sesame seeds
Instructions
- Brown the beef: Heat a large sauté pan to medium high heat and add 1 tablespoon oil. When the oil begins to shimmer, add the ground beef. Sauté for 4 to 6 minutes breaking the meat into small pieces. When the meat is browned, remove it from the pan to a plate. Drain off any fat.
- Sauté the vegetables: In the same pan, add the remaining 1 tablespoon of oil and the red pepper, zucchini, and mushrooms. Sauté for 5 to 6 minutes or until just beginning to soften and becoming golden brown. Add the spinach and sauté for 1 to 2 minutes. Add the cooked ground beef and stir to combine.
- Add the seasonings: Add the soy sauce, hoisin sauce, rice wine vinegar, and chili garlic sauce. Stir to combine.
- Add the water chestnuts: Stir in the water chestnuts. Continue cooking until heated through, about 2 minutes.
- Serving: Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, spoon some of the rice and a portion of the meat into a lettuce leaf. Sprinkle with the green onions, pickled ginger, cashews and sesame seeds.
Notes
Make ahead directions ~ Brown the ground beef. Sauté the vegetables. Season with sweet and spicy hoisin sauce, soy sauce and an extra spicy kick from chili garlic sauce. Add the chopped water chestnuts. Cool all the filling and store in the refrigerator for up to 3 days. Wash the lettuce leaves, wrap in paper towels and store in the crisper drawer. When it's dinner time (or any time you get hungry for lettuce wraps) heat the beef and veggie filling and the rice and spoon into cool lettuce leaves.
Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: entree
- Method: saute
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 562
- Sugar: 7.2 g
- Sodium: 489 g
- Fat: 16.7 g
- Saturated Fat: 4.3 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 61.1 g
- Fiber: 3.1 g
- Protein: 31.2 g
- Cholesterol: 65 mg
Kate
Was a delicious simple recipe, perfect for a hot humid day!
HEATHER PERINE
ooh pinning for dinner this week! I got some ground turkey I think I'll use instead but so excited about all these flavors going on! 🙂
Amy Casey
Yep! So versatile that you can change up the ground meat in the recipe.
allyssa
Super easy and tasty recipe! Thanks a lot for sharing this, will surely make it again!
Amy Casey
So glad to hear that Allysa!
veenaazmanov
This is so innovative. Love the idea of enjoying these delicious wraps made with all the perfect and tasty combinations. Lovely to have it as a party platter.
Amy Casey
Love the idea of a party platter!
Sharon
The beef lettuce wraps are wonderful for dinner then make extra to have for lunch the next day. They are delicious!
Amy Casey
Don't you just love having something delicious for lunch the next day? I do!
Tristin
This is the perfect meal to make on those busy weekdays. Came out tasting amazing! Adding this one into the rotation.
Amy Casey
Awesome Tristin!
Donna
This was so great for something a bit different, we love lettuce wraps, so it was great to change up from the regular!
Amy Casey
So true! Love that they are beef instead of chicken.
Mama Maggie's Kitchen
This is making my tastebuds go loco! I just can't wait to try making this cashew beef and rice lettuce wraps recipe of yours.
Amy Casey
It's a keeper!
Heidy Linn
All I have to say is WOW, these Cashew Beef and Rice Lettuce Wraps were wonderful. I loved the flavors and textures of them and was pleasantly surprised the kids ate them without a complaint. I think I finally found a way for them to eat beets!
Have a great day!
Heidy
FOODHEAL
I love making lettuce wraps! What a great way to bring a family together! This is a really fun way of eating, besides it's healthy. Beautiful recipe.
Amy Casey
Thanks! It's a favorite recipe at our house and with my personal chef clients.