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Asian Beef Lettuce Wraps
Eleanor Craig
These Asian beef lettuce wraps, or lettuce tacos, are the perfect blend of flavors and the perfect ratio of meat, rice, and lettuce.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course
Main Course
Cuisine
Asian
Servings
4
people
Calories
419
kcal
Ingredients
US Customary
Metric
1x
2x
3x
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
Instructions
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.
Nutrition
Calories:
419
kcal
Carbohydrates:
48
g
Protein:
28
g
Fat:
12
g
Saturated Fat:
5
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
5
g
Trans Fat:
1
g
Cholesterol:
74
mg
Sodium:
1052
mg
Potassium:
701
mg
Fiber:
3
g
Sugar:
8
g
Vitamin A:
890
IU
Vitamin C:
14
mg
Calcium:
71
mg
Iron:
4
mg
How did this recipe turn out for you?
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