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Beef Lettuce Wraps

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


  • 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 each: minced ginger & minced garlic
  • 1 head Boston lettuce
  • 1 large carrot, diced (heaping 1/2 cup diced)
  • 2-3 green onions, separated
  • 1 pound lean (93/7) ground beef
  • 1 tablespoon canola oil
  • 1 and 1/4 teaspoon cornstarch
  • 1/4 cup + 1 tablespoon beef stock, or broth, divided
  • 2 tablespoons each: lite soy sauce, 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 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.


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