Asian Beef Lettuce Wraps
These Asian beef lettuce wraps, or lettuce tacos, are the perfect blend of flavors and the perfect ratio of meat, rice, and lettuce.
Equipment
12-inch non-stick skillet
Small mixing bowl
Whisk
Microplane or fine grater (for lime zest)
Rice cooker or medium saucepan (for rice)
Ingredients
1 cup white rice - uncooked, 185g — cook according to package directions, then set aside
2 tablespoons fish sauce - 30ml
1 tablespoon soy sauce - 15ml
3 tablespoons lime juice - fresh ; 45ml, about 2 limes
2 teaspoons lime zest - from about 2 limes
1 ½ tablespoons brown sugar - packed, 18g
1 teaspoon cornstarch
1 pound ground beef - minced beef, 450g
1 medium jalapeño - stemmed, seeded, and minced (leave the seeds in if you like it hot)
¼ cup basil - fresh ; chopped, 10g (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.2 tablespoons fish sauce, 1 tablespoon soy sauce, 3 tablespoons lime juice, 1 1/2 tablespoons brown sugar, 1 teaspoon cornstarch
- Add the ground beef, jalapeño, and lime zest (and dried basil, if using) to a large skillet over medium heat. Break the beef into small pieces with a wooden spoon or spatula and cook until no pink remains, about 5 minutes. Drain any excess fat if needed.1 pound ground beef, 1 medium jalapeño, 2 teaspoons lime zest, 1/4 cup basil
- 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.1/4 cup basil, 3 stalks green onions
- Stir approximately 1½ cups (280g) cooked rice into the beef mixture — adjust the amount to your preference.1 cup white rice
- Separate the iceberg lettuce into individual cup-shaped leaves, rinse and pat dry. Spoon the beef and rice mixture into each leaf and serve immediately.1 head iceberg lettuce
Notes
Storage: Keep the beef and rice filling in an airtight container in the fridge for up to 3 days. Store lettuce separately.
Freezer-friendly: Freeze the filling without the rice for up to 2 months. Thaw overnight in the fridge and reheat in a skillet with a splash of water.
Make-ahead: Cook the filling and rice up to a day ahead. Reheat in a skillet over medium heat or microwave in 60-second bursts, stirring between each.
Substitution: Ground chicken or turkey works well — cook a couple of minutes longer and confirm an internal temperature of 165°F / 74°C before adding the sauce.
Pro tip: Whisk the sauce again immediately before adding it to the skillet — the cornstarch settles quickly and re-whisking ensures a smooth, glossy coating instead of starchy clumps.
Nutrition
Serving: 1servingCalories: 464kcalCarbohydrates: 48gProtein: 27gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 77mgSodium: 1052mgPotassium: 671mgFiber: 3gSugar: 8gVitamin A: 890IUVitamin C: 14mgCalcium: 74mgIron: 4mg
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