Asian Beef Lettuce Wraps

Savory Asian flavors meet fresh crunch in these delectable beef lettuce wraps.

Thinly sliced beef, sautéed to perfection, is paired with crispy veggies and a sweet and spicy sauce, all wrapped up in crisp lettuce leaves – a flavor explosion that’s both easy to make and fun to eat!

Ready Time

30 mins

Yields

7 servings

Ingredients

1 pound beef (sirloin or ribeye), sliced into thin strips
2 medium onions, thinly sliced
2 cloves garlic, minced
2 medium bell peppers, sliced
1 head of lettuce, leaves separated
1 cup frozen peas and carrots
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon grated ginger
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
7 tablespoons vegetable oil

Instructions

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.

Add the beef and cook for 3-4 minutes, or until browned, then remove from skillet and set aside.

In the same skillet, add another 2 tablespoons of vegetable oil, then add the sliced onions and cook until they start to soften, about 3-4 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

Add the sliced bell peppers to the skillet and cook for 3-4 minutes, or until tender-crisp.

Add the frozen peas and carrots to the skillet and cook until thawed and heated through.

In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, and red pepper flakes (if using).

Pour the sauce over the beef and vegetables in the skillet, and stir to combine.

Season with salt and black pepper to taste.

Spoon the beef and vegetable mixture onto the center of a lettuce leaf, and serve immediately.

Repeat with remaining ingredients.

You should end up with 7 delicious Asian Beef Lettuce Wraps!

Notes

For the beef, you can use either sirloin or ribeye, whichever you prefer or have on hand. Slice the beef into thin strips against the grain for more tender bites.

Make sure to not overcrowd the skillet when cooking the beef, cook in batches if necessary, for even browning.

Take your time cooking the onions, you want them to be soft and slightly caramelized, it makes a big difference in flavor. If using frozen peas and carrots, don’t thaw them first, just add them directly to the skillet, they’ll cook quickly and add a nice burst of color.

The sauce is quite versatile, you can adjust the level of spiciness to your liking by adding more or less red pepper flakes.

Use a variety of bell pepper colors if you can, it adds visual appeal to the dish. Don’t overfill the lettuce leaves, you want to be able to fold them easily and take a bite without everything falling out.