Very tasty, quick and simple to make is this Thai inspired Asian Beef Lettuce Wraps. Perfect as appetizer or as main dish served with Jasmine rice. Gluten-free and paleo-friendly, too.
Naturally, I love cooking Asian food as that’s what I grew up with. I love that any typical Asian dish whether from the Philippines, China, Thailand or any other parts of Asia is not only loaded with tasty seasonings but offers delicious complexity – it can at once be sweet, spicy, tangy and salty.
My taste buds are tickled indeed with all these nuanced yet harmonious flavors! So good!
Thus, I was inspired to make this Thai inspired ground beef dish that embodies all these yummy Asian flavors that I love. Freshly grated ginger adds a mild spicy kick while the lime juice or vinegar give it that extra tangy taste and the fish sauce enhances the overall flavor.
You can substitute the fish sauce with soy sauce if you can’t find it or don’t fancy it at all. Certainly, feel free to adjust the seasonings to your taste.
You can serve this with rice as a main dish or as delicious appetizers wrapped in lettuce leaves. Let your guests make their own rolls or wrap for extra fun!
This recipe is also paleo-friendly and naturally gluten-free, too. Enjoy!
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Asian Beef Lettuce Wraps
By: Manila Spoon
Very tasty, quick, and simple to make is this Thai inspired Asian Beef Lettuce Wraps. Perfect as an appetizer or a main dish served with Jasmine rice.
- 1 lb lean ground Beef
- 1 Tablespoon freshly grated Ginger
- 2 Tablespoons rice Vinegar or fresh Lime juice
- 1 1/2 to 2 Tablespoons Fish Sauce, or to taste
- 2 Tablespoons Vegetable or Coconut Oil (the latter for Paleo)
- 1 medium to large Onion, finely chopped
- 4 Garlic cloves, finely chopped
- 3-4 Tablespoons Sweet Chili Sauce (use Paleo-friendly one if doing the diet)
- 8-10 Basil leaves, coarsely chopped
- Salt and pepper, to taste (if desired)
- Butter Lettuce or Bibb Lettuce leaves, rinsed and dried
- In a bowl, mix the ground beef with the grated ginger, rice vinegar or lime juice and fish sauce. Set aside.
- Heat the oil in a skillet over medium heat. Add the chopped onion and garlic and cook, stirring often, until the onions are beginning to soften and starting to brown about 3-4 minutes.
- Add the mixed ground beef to the onion and garlic and cook until browned about 10-12 minutes. Stir in the sweet chili sauce and chopped basil and cook for another 2 minutes. Taste and season with a little pepper and salt, if desired. I often add a little sugar instead (a teaspoon or less) to improve flavor and balance it out. If doing paleo, use a paleo-friendly sweetener or you can totally leave the sugar out.
- Arrange the individual lettuce leaves around the edge of a large serving platter and pile the meat mixture in the center. Roll to make a wrap. You may garnish with some chopped dried red Thai chili peppers and fresh Basil or Cilantro before serving. Alternatively, serve it with some green veggies and rice on the side.
Yield: 8-10 Servings
Prep Time: 00 hrs. 15 mins.
Cook time: 00 hrs. 15 mins.
Total time: 30 mins.
Tags: Paleo, Gluten-free, Low-Carb, Asian, Thai, Beef, Ground Meat, Entertaining, Party Food, Appetizer, Main Dish