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Easy and Delicious Ground Beef Lettuce Wraps You’ll Love

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Learn how to make delicious ground beef lettuce wraps. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound ground beef (80/20 for juiciness, but leaner if preferred)
  • 1 tablespoon olive oil or vegetable oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup diced water chestnuts (optional, for crunch)
  • 1/4 cup hoisin sauce (for that sweet, tangy depth)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 teaspoon toasted sesame oil (a little goes a long way)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional, for a mild kick)
  • 1 head of butter lettuce or iceberg lettuce, leaves separated and washed
  • 2 green onions, thinly sliced
  • 1/4 cup chopped fresh cilantro (optional, but adds brightness)
  • 1 small carrot, shredded (optional, for color and sweetness)

When I first made these wraps, Mama Lu watched quietly from her rocking chair, nodding as I chopped the green onions. “You’re fixin’ to make somethin’ special,” she said. And she was right — it’s the little touches that bring it all home.

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  2. Add the chopped onion and sauté until softened and translucent, about 4-5 minutes. This is where the kitchen starts to fill with that cozy aroma that reminds me of Mama Lu’s slow-cooked dinners.
  3. Add the garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
  4. Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain any excess fat if needed, but I like to leave a little for flavor.
  5. Stir in the diced water chestnuts for added crunch, if using.
  6. Mix in the hoisin sauce, soy sauce, rice vinegar, toasted sesame oil, black pepper, and red pepper flakes. Let the mixture simmer gently for 2-3 minutes so all those flavors marry.
  7. Remove from heat and stir in the green onions, cilantro, and shredded carrot for a fresh finish.
  8. To serve, spoon the beef mixture into the lettuce leaves, folding them like little boats. They’re best enjoyed immediately, while the lettuce is crisp and the filling is warm.

When I first tried this recipe, the quick sizzle of ingredients in the pan reminded me of Mama Lu’s skillet cornbread — simple steps, but the result was magic. The key is to trust your senses and adjust as you go, just like she taught me.

Find it online: https://claracooking.com/ground-beef-lettuce-wraps/