30-minute beef lettuce wraps with coconut lime jasmine rice, veggies, and quick “pickled” shallot.
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.
More 30 minute dinner recipes:
Easy 30-minute beef lettuce wraps with coconut lime jasmine rice, veggies, and quick "pickled" onions.
- 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 is ok), separated
- 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
RICE & 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.