Home > Dinner > Beef Lettuce Wraps Beef Lettuce Wraps May 26, 2019 | 6 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 30-minute beef lettuce wraps with coconut lime jasmine rice, veggies, and quick “pickled” shallot. The beef and rice for these wraps can be made or prepped ahead of time. Pair these wraps with an easy cucumber salad or panzanella salad. We’ve been on a bit of a lettuce wrap “kick” the last few weeks. I’ve been working on variations with beef, ground turkey, ground chicken, and even a vegetarian version. I can’t believe in the 5 years I’ve been sharing recipes, I’ve never shared a lettuce wrap recipe! So I thought it was time to remedy that and make it up to you in the form of several lettuce wrap recipes over the next few weeks 🙂 Starting with beef lettuce wraps. These are for the meat lovers in your family, because while they’re wrapped in lettuce, they deliver a satisfying, meat-packed filling. Ingredients in beef lettuce wraps Rice: to make the lettuce wraps more flavorful & filling without being overwhelmed with too much meat, we add a base of coconut lime rice. The rice is cooked in coconut milk instead of water which infuses it with a delicious flavor. Beef: the ground beef is cooked with garlic, ginger, carrot, and green onion. After everything is cooked through and tender we add an addictive sauce to the filling. The sauce is simple to make with relatively standard ingredients. Toppings: after the rice and saucy beef is added to the lettuce, we add on the toppings — a quick pickled shallot, crushed nuts, and herbs (cilantro and green onion). Obviously all the ingredients we just discussed are integral to filling the beef lettuce wrap, but let’s talk about wrapper: lettuce! Which Lettuce is best for wraps? Iceberg, green leaf and butter lettuce (also called Boston or Bibb) are generally the most used for wraps. Iceberg tends to be a favorite for Asian style wraps because it has a nice crispness. However, iceberg lettuce is more difficult to wrap without breaking. My personal favorite is butter lettuce. It has a nice flavor, good amount of crispness, and rolls up nicely. Now that we’ve discussed lettuce and filling, let’s talk about what’s going on the side of the plate! While I think beef lettuce wraps are a nice inclusive meal (veggies, protein, carbs all in one), below are my suggestions for good side dishes. What is a good side dish for lettuce wraps? Quinoa and kale salad Fruit Salad Roasted Vegetables (OR instead of a veggie medley: roasted asparagus or roasted brussel sprouts) Chicken Chow Mein (leave out the chicken to make it more of a side dish) Substitutions While I personally haven’t tried any meat substitutions for this exact beef lettuce wraps recipe, I would imagine ground pork or ground turkey would work well. If using ground chicken, I’d swap the beef stock out for chicken stock. (Here are some considerations when using ground chicken such as being more aggressive with seasonings). When interchanging meats, there are a few things to consider. Ground turkey generally lacks flavor so you might need to add a bit extra salt, pepper, or sauce. Ground turkey also has a lower fat content so if it’s cooked too long it gets dry quickly, becomes crumbly, and tends to lose its flavor. More 30 minute dinner recipes: Chicken Ramen Blackberry Basil Pizza Beef Chow Mein Pineapple Chicken Salad Coconut Chicken Curry FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Beef Lettuce Wraps 5 from 3 votes - Review this recipe Easy 30-minute beef lettuce wraps with coconut lime jasmine rice, veggies, and quick "pickled" onions. SAVE TO RECIPE BOX Print Recipe Beef Lettuce Wraps 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Easy 30-minute beef lettuce wraps with coconut lime jasmine rice, veggies, and quick "pickled" onions. Course Dinner Cuisine American Keyword beef lettuce wraps Prep Time 20 minutes Cook Time 10 minutes Total Time 30 minutes Servings 2 -4 servings Author Chelsea Ingredients3/4 cup jasmine rice1 can (15 ounces) LITE coconut milkFine sea salt and freshly cracked pepper2-3 juicy limes, separated 1 small shallot, cut into thin rings2 tablespoons rice wine vinegar1 teaspoon ginger, minced1 teaspoon garlic, minced1 head Boston lettuce1 large carrot, diced (heaping 1/2 cup diced)2-3 green onions, separated1 pound LEAN ground beef1 tablespoon canola oil1 and 1/4 teaspoon cornstarch1/4 cup + 1 tablespoon beef stock (or broth is ok), separated2 tablespoons lite soy sauce2 tablespoons oyster sauce1 teaspoon sesame oil 1 teaspoon light brown sugar (lightly packed)Garnish with: roasted and salted peanuts OR cashews (coarsely chopped), finely chopped cilantro InstructionsRICE & SHALLOT: In a small pot, combine rice, entire can of coconut milk, and 1/4 teaspoon salt and bring to a boil over high heat. Reduce heat to low, cover, and simmer until milk is fully evaporated, 10-15 minutes. Remove from heat and let the rice stand (still covered) for 10 minutes or until everything else is ready to eat. Fluff rice with a fork, stir in 2 tablespoons fresh lime juice. In another small bowl, thinly slice shallot into rings and add in rice vinegar. Set aside, stirring occasionally.PREPARE VEGGIES: Peel skin of ginger and mince to get 1 packed teaspoon. Mince garlic to get 1 packed teaspoon. (You want to use fresh ginger & garlic so it doesn't burn over the high heat like jarred garlic/tube ginger will.) Clean lettuce and thoroughly dry. Peel carrot and dice into small pieces. Thinly slice green onions and separate the white sections from the darker green. Pat ground beef dry with a paper towel.COOK: Add 1 tablespoon canola oil in a large nonstick pan over medium-high heat. When oil is shimmering, add ginger and garlic and saute, stirring, until fragrant, about 30 seconds to 1 minute being careful to not let it burn. Add in the beef and season to taste (I use about 1/4 teaspoon salt and 1/8 teaspoon pepper). Increase heat to high and cook, breaking up, until browned on the outside (about 5 minutes). While the beef is cooking, whisk together the cornstarch and 1 tablespoon beef stock in a small bowl. Once smooth, add in remaining 1/4 cup beef stock, soy sauce, oyster sauce, sesame oil, and brown sugar. Whisk until smooth. COOK CONT.: To the beef, add the carrot and white sections of the green onions. Stir for another 2-3 minutes or until tender. Drain off any fat (or dab it off with a paper towel) if needed. Add in the sauce and stir for about 1 to 1 and 1/2 minutes or until it thickens and coats the beef.ASSEMBLE: Lay out lettuce wraps and fill with even amounts of rice. Add even amounts of the saucy beef mixture on top. Garnish wraps with crushed peanuts or cashews and the quick pickled shallot (drain excess liquid & discard). Garnish with the greens of the green onion and chopped cilantro. Add plenty of lime wedges to the plates and be sure to drizzle that on before eating. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.