These Asian beef lettuce wraps, or lettuce tacos as we sometimes call them, are the perfect blend of flavors and the perfect ratio of meat, rice, and lettuce. Just try to imagine the deliciousness of a spicy lime meat and rice mixture nestled on a bed of crisp lettuce leaves. I’m telling you, we almost can’t get enough of these. Try these for dinner some night soon, and if you happen to have leftovers, you’ll have lunch to look forward to the next day.
Asian Beef Lettuce Wraps
- 1 cup white rice - uncooked. cook according to directions, then set aside
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 3 tablespoons lime juice - fresh
- 2 teaspoons lime zest - from about 3-4 limes
- 1 ½ tablespoons brown sugar
- 1 teaspoon cornstarch
- 1 pound ground beef (minced beef)
- 1 medium jalapeño - stemmed, seeded, and minced (leave the seeds in if you like it hot)
- ¼ cup basil - chopped, or 1-2 teaspoons dried basil
- 3 stalks green onions (scallions or green shallots) - thinly sliced
- 1 head iceberg lettuce
- Whisk the fish sauce, soy sauce, lime juice, brown sugar, and cornstarch together in a small bowl and set aside.
- Cook the ground beef, jalapeno, and lime zest (and dried basil, if using) in a skillet over medium heat, about 5 minutes.
- Whisk the fish sauce/lime mixture to recombine and add to the skillet.
- Cook over medium heat, stirring constantly, until the sauce has thickened (1 or 2 minutes).
- Stir in the fresh basil and green onions.
- Mix as much rice as you desire into the beef mixture (I used about 1 1/2 cooked rice).
- Serve on lettuce leaves.