Beef Lettuce Wraps Peanuts (Print Version)

A fresh blend of spiced beef, crisp lettuce, and crunchy peanuts offering vibrant flavors in every bite.

# What You'll Need:

→ Beef Mixture

01 - 1 lb lean ground beef
02 - 1 tablespoon vegetable oil
03 - 3 cloves garlic, minced
04 - 1-inch fresh ginger, minced
05 - 2 green onions, thinly sliced
06 - 1 small red bell pepper, diced
07 - 1 small carrot, julienned
08 - 2 tablespoons soy sauce
09 - 1 tablespoon hoisin sauce
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon sesame oil
12 - 1 teaspoon brown sugar
13 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Assembly & Toppings

14 - 1 head butter or iceberg lettuce, leaves separated and rinsed
15 - 1/2 cup roasted unsalted peanuts, roughly chopped
16 - 1/4 cup fresh cilantro leaves
17 - 1 lime, cut into wedges

# Step-by-Step Guide:

01 - Heat vegetable oil in a large skillet over medium-high heat. Add ground beef and cook, breaking up with a spatula, until browned and fully cooked, about 5 minutes.
02 - Stir in minced garlic, ginger, and sliced green onions. Cook for 1 minute until fragrant.
03 - Add diced red bell pepper and julienned carrot to the skillet. Sauté for 2 to 3 minutes until slightly softened.
04 - Mix in soy sauce, hoisin sauce, rice vinegar, sesame oil, brown sugar, and crushed red pepper flakes if using. Stir well and cook for an additional 2 to 3 minutes to meld flavors and thicken the sauce slightly.
05 - Take the skillet off the heat before assembling.
06 - Spoon the beef mixture into individual lettuce leaves. Top each with chopped peanuts and fresh cilantro leaves. Serve with lime wedges for squeezing.

# Expert Suggestions:

01 -
  • Ready in 35 minutes from start to finish, because weeknight cravings don't wait.
  • Every bite is a textural adventure—crisp lettuce, tender spiced beef, crunchy peanuts that refuse to stay quiet.
  • It's the kind of dish that feels fancy enough for guests but casual enough to eat with your hands.
  • Naturally dairy-free and easy to customize for whatever's in your fridge.
02 -
  • Don't overcrowd the skillet when browning the beef—if your pan is too small and you dump all the meat in at once, it steams instead of searing, and you'll miss that crucial caramelization.
  • The sauce thickens as it cools, so if it seems a touch thin at the stove, give it another 30 seconds and trust the process.
  • Prep all your vegetables before you start cooking; once the beef hits the pan, things move quickly and you won't have time to mince ginger.
03 -
  • Separate and rinse your lettuce leaves ahead of time and keep them chilled in a sealed container—crisp, cold lettuce is non-negotiable for this dish.
  • Rough-chop your peanuts by hand rather than using a food processor; you want varied texture and the occasional whole nut for surprise.
  • If your lettuce leaves are large, cut them in half crosswise to make wrapping easier and to ensure each bite has proper proportion.

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