Thai Beef Lettuce Wraps
A delicious and healthy Thai-inspired meal, these beef lettuce wraps are packed with bold flavors, protein, and nutrient-rich vegetables. Naturally gluten-free and low-carb, they’re perfect for quick weeknight dinners, meal prep, or anytime you want a light yet satisfying dish.
Equipment
- 1-Large skillet
- 1 small mixing bowl
- Wooden spoon
- Measuring Cups and Spoons
- Knife
- Cutting board
Ingredients
For the Sauce:
- ¼ cup maple syrup
- ¼ cup coconut aminos
- 2 teaspoons rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons arrowroot flour or tapioca flour
For the Beef:
- 1 lb ground beef
- 2 cloves garlic minced
- 2 teaspoons fresh ginger or 1 teaspoon ground ginger
- ½ cup carrots chopped
- ¼ cup celery chopped
To Serve:
- Sesame seeds for garnish
- Lettuce cups e.g., romaine leaves
Instructions
- Prepare the Flavorful Sauce: Begin by making the sauce that will bring bold flavor to your wraps. In a small mixing bowl, combine ¼ cup maple syrup, ¼ cup coconut aminos, 2 teaspoons rice vinegar, 1 tablespoon sesame oil, and 2 tablespoons arrowroot flour (or tapioca flour if preferred). Whisk thoroughly until the ingredients blend into a smooth, slightly thickened mixture. This sauce balances sweet, savory, and tangy flavors, giving your beef filling its signature Thai-inspired taste. Set the sauce aside while preparing the rest of the ingredients.
- Prep Fresh Ingredients: Wash and dry your lettuce leaves thoroughly to ensure they are crisp and clean. This is key for a fresh, crunchy wrap experience. Next, mince 2 cloves of garlic finely so their flavor will infuse the beef without overpowering it. Grate or finely chop 2 teaspoons of fresh ginger (or measure 1 teaspoon ground ginger if using dried). Chop ½ cup carrots and ¼ cup celery into small, uniform pieces so they cook evenly and retain a pleasant crunch.
- Heat the Skillet: Place a large skillet over medium-high heat. Allow it to warm for about 1-2 minutes — a properly heated skillet ensures even cooking and better browning of the beef. There’s no need to add extra oil because the sesame oil in the sauce will provide flavor later.
- Cook the Ground Beef: Add 1 lb of ground beef to the heated skillet. Using a wooden spoon or spatula, break the beef apart into small crumbles as it cooks. Stir occasionally to promote even browning and to release excess moisture. Continue cooking for about 4-5 minutes, until the beef loses its pink color and begins to brown slightly. This step creates a rich base flavor for the wraps.
- Add Aromatics and Vegetables: Once the beef is mostly cooked, add the minced garlic, grated ginger, chopped carrots, and celery to the skillet. Stir everything together, allowing the vegetables and aromatics to mingle with the beef. Cook for another 2-3 minutes, until the vegetables soften slightly but still retain a bit of crunch. The garlic and ginger should release their fragrant aromas, making your kitchen smell irresistible.
- Combine with Sauce: Pour the prepared sauce evenly over the beef and vegetables in the skillet. Turn off the heat and stir thoroughly so every bite is coated with the flavorful mixture. The residual heat will thicken the sauce slightly while allowing it to soak into the beef and vegetables, creating a luscious, savory filling.
- Prepare the Lettuce Wraps: Lay your washed lettuce leaves flat on a serving platter. Romaine works beautifully for this recipe due to its crisp texture and sturdy structure, but any large lettuce leaves are fine. Arrange them so they’re easy to grab for serving.
- Assemble the Wraps: Spoon generous portions of the beef and vegetable mixture into each lettuce leaf, creating neat, filled wraps. Make sure each wrap contains both beef and veggies so the flavors balance perfectly.
- Garnish and Serve: Sprinkle sesame seeds over the filled lettuce wraps for a touch of nuttiness and visual appeal. Serve immediately to preserve the crispness of the lettuce and the warmth of the filling. These wraps are perfect for a light dinner, quick lunch, or even as a party appetizer.
- Enjoy and Store Leftovers: Savor the fresh flavors of your Thai Beef Lettuce Wraps! If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days. Keep lettuce separate and assemble wraps just before serving to maintain their crisp texture.
Notes
- Use fresh romaine lettuce or butter lettuce for the best texture and flavor. Avoid iceberg lettuce, as it tends to be too watery.
- For a gluten-free option, ensure your coconut aminos and arrowroot flour are certified gluten-free.
- Arrowroot flour creates a smooth, glossy sauce; tapioca flour works well as a substitute.
- Adjust sweetness and tanginess by balancing maple syrup and rice vinegar to your taste.
- Assemble lettuce wraps just before serving to keep the leaves crisp and prevent sogginess.
