Ingredients
1 pound lean ground beef (85/15)
1 head butter lettuce or romaine
1 medium yellow onion, diced
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1/4 cup soy sauce or tamari
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 green onions, thinly sliced (white and green parts separated)
Cooking oil (neutral, for browning)
Instructions
Preheat oven to 250°F (120°C) or keep warm for resting meat.
Heat oil in a large skillet over medium-high. Brown beef, breaking into small crumbles, 4-5 minutes until browned and cooked through. Remove to a plate.
In the same skillet, add onions and sauté 3-4 minutes until tender. Stir in garlic and ginger for 1 minute.
Return beef to skillet with soy sauce, vinegar, and sesame oil. Cook 2-3 minutes until glaze forms and flavors meld.
Arrange lettuce leaves on plates. Spoon beef mixture into lettuce wraps. Garnish with green onions.
Notes
Use turkey or chicken for lighter version
Shallots can replace onions
Use iceberg or butter lettuce for sturdier wraps
Meal prep suggestions: Assemble in containers and refrigerate up to 3 days
Freeze uncooked beef mixture (reheat in oven or skillet)
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Stir Fry
- Cuisine: American-Asian Fusion
- Diet: Omnivore
Nutrition
- Serving Size: 4 lettuce wraps
- Calories: 250
- Sugar: 3g
- Sodium: 7000mg (check soy sauce label)
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg