Beef Lettuce Wraps

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30-minute Beef Lettuce Wraps with coconut-lime jasmine rice, veggies, and quick “pickled” shallots.

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.

Image of the ready-to-eat Beef Lettuce Wraps.

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 five 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. I’m 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.

Image of the cut up shallots that will go on top of the Beef Lettuce Wraps.

Image of Beef Lettuce wraps, ready to eat.

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Beef Lettuce Wraps

5 from 3 votes
Easy 30-minute Beef Lettuce Wraps with coconut-lime jasmine rice, veggies, and quick "pickled" shallots.
Print Recipe

Beef Lettuce Wraps

5 from 3 votes
Easy 30-minute Beef Lettuce Wraps with coconut-lime jasmine rice, veggies, and quick "pickled" shallots.
Course Dinner, Main Course
Cuisine American
Keyword beef lettuce wraps
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 -4 servings
Calories 725kcal
Author Chelsea

Ingredients

  • 3/4 cup jasmine rice
  • 1 can (15 ounces) Lite coconut milk
  • Fine sea salt and freshly cracked pepper
  • 2-3 juicy limes separated
  • 1 small shallot cut into thin rings
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon ginger minced
  • 1 teaspoon garlic minced
  • 1 head Boston lettuce
  • 1 large carrot diced (heaping 1/2 cup diced)
  • 2-3 green onions separated
  • 1 pound lean ground beef
  • 1 tablespoon canola oil
  • 1 and 1/4 teaspoon cornstarch
  • 1/4 cup + 1 tablespoon beef stock or broth, divided
  • 2 tablespoons lite soy sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon light brown sugar (lightly packed)
  • Garnish with: roasted and salted peanuts or cashews (coarsely chopped), finely chopped cilantro

Instructions

  • RICE and SHALLOT: In a small pot, combine rice, coconut milk, and 1/4 teaspoon salt and bring to a boil over high heat. Reduce heat to low, cover and simmer until the milk is fully absorbed, 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 the rice with a fork; stir in 2 tablespoons fresh lime juice. Thinly slice the shallot into rings, place in a small bowl and add in rice vinegar. Set aside, stirring occasionally.
  • PREPARE VEGGIES: Mince garlic and peel the ginger and mince to get 1 packed teaspoon of each. Use fresh ginger and garlic so it doesn't burn over the high heat like jarred garlic/tube ginger will. Rinse 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: Heat 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; cook and break 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 the 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 leaves and fill with even amounts of rice. Add the saucy beef mixture on top. Garnish wraps with crushed peanuts or cashews and the shallots (drain and discard excess liquid). Garnish with the green onion tops and chopped cilantro. Add plenty of lime wedges to the plates and be sure to drizzle that on before eating.

Nutrition Facts

Calories: 725kcal | Carbohydrates: 71g | Protein: 58g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 1758mg | Potassium: 1355mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8833IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 8mg

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6 Comments

  1. 5 stars
    This was really yummy! I’ve never done a lettuce wrap sandwich before, but now I’m convinced. The coconut lime rice and the cool lettuce was perfect with the spicy beef. I usually use up red onions by pickling them, cooking up some cider vinegar with water, sugar and a few peppercorns and parking it in the fridge for at least a few hours.
    We found the shallots a bit harsh so I might use this technique with them next time to mellow them and do them the night before. It won’t be a true 30 minute recipe then, but that’s ok. This is a winner and will be on the rotation at my house this summer for sure!

    1. Thank you so much for your comment and review Cynde! 🙂 I’m so happy you liked these wraps, and I think you’re idea to use pickled red onions for a less harsh bite next time sounds perfect! 🙂

  2. 5 stars
    Absolutely wonderful. I used double the carrots (and used rainbow ones!) to get a little more vegetables in. Boston lettuce was a perfect wrap! Loved the chopped cashews too!

  3. 5 stars
    Hi there, I love these, what a nice late summer meal that fills you up without loading you up with carbs. I do add one diced red pepper and I use all the green onions (I add the white parts like you mentioned ) and then top my lettuce wraps with the additional green onion, cilantro, fresh squeezed lime juice & chopped cashews.

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