Recipes · Dinner

Ginger Beef Lettuce Wraps

Savory-sweet ground beef with water chestnut crunch, scooped into cold lettuce cups — hands-on dinner.

22 mineasy4 servings$$east asianDairy-freeHigh protein
Why it earns its place. The lettuce does the carb-light wrapping while lean beef and vegetables do the filling — fun, fast, honest.

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Ingredients · 4 servings

  • 500 gextra-lean ground beef — drained after browning
  • 1 tbspneutral oil
  • 3 clovesgarlic — minced
  • 1 thumbfresh ginger — minced
  • 2.5 tbsplow-sodium soy sauce
  • 1 tbsprice vinegar
  • 2 tspmaple syrup
  • 1 tspsesame oil
  • 1 small canwater chestnuts — diced
  • 3 stalksgreen onions — sliced
  • 2 headsbutter or iceberg lettuce — leaves separated
  • 1 largecarrot — matchsticks

Contains: soy, sesame. Always check labels — brands vary.

Method

  1. Brown the beef hard in oil, breaking it up; pour off excess fat.
    6 min
  2. Garlic and ginger in for a minute; then soy, vinegar, maple, and sesame oil until glossy.
    2 min
  3. Water chestnuts and most green onions in — thirty seconds, keep the crunch.
    1 min
  4. Serve the skillet beside lettuce cups and carrot; everyone builds their own.

Nutrition per serving

360calories
28 gprotein
18 gcarbs
19 gfat
3 gfiber
4 gsat fat
560 mgsodium
3 gadded sugar

Editorial estimates per serving. Counts 4 different plants toward your weekly variety.

Make it yours

availabilityGround turkey or chicken lighten it further
cultureCrumbled tofu + mushrooms for plant-based
costDiced celery when water chestnuts are a hunt

Storage. Filling keeps 3 days; lettuce always fresh and cold.

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