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High Protein Asian Ground Beef Lettuce Wraps

High Protein Asian Ground Beef Lettuce Wraps - recipe card
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Savory, umami-packed ground beef mingles with crunchy water chestnuts, edamame, and toasted peanuts in a ginger-soy glaze. Served in crisp butter lettuce cups, these wraps deliver 28g protein per serving with bold, satisfying flavor.

Ingredients

Scale
  • 1 lb lean ground beef (93/7)
  • 1 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 cup water chestnuts, drained and finely diced
  • 1/2 cup shelled edamame, cooked (fresh or frozen, thawed)
  • 1/4 cup roasted unsalted peanuts, roughly chopped
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sriracha (or to taste)
  • 1/2 cup scallions, sliced (white and green parts separated)
  • 1 tsp toasted sesame seeds
  • 8 large butter lettuce leaves (or iceberg), washed and dried
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Prepare all ingredients before cooking: mince garlic, grate ginger, dice water chestnuts, chop peanuts, and slice scallions, keeping white and green parts separate. Drain and pat dry edamame if using frozen. Rinse and dry lettuce leaves, then arrange on a platter to form cups.
  2. Heat a large nonstick skillet or wok over high heat until a drop of water sizzles and evaporates immediately. Add the vegetable oil and swirl to coat the bottom — the oil should shimmer but not smoke.
  3. Add the ground beef to the skillet in an even layer. Let it sear undisturbed for 2 minutes, then break it into crumbles with a wooden spoon. Continue cooking, stirring occasionally, until the beef is browned and cooked through, about 4–5 minutes. An instant-read thermometer inserted into the thickest crumble should read 160°F / 71°C for safety.
  4. Push the beef to one side of the pan. Add the white parts of the scallions, garlic, and ginger to the empty side. Sauté for 30 seconds, stirring constantly, until fragrant — you should smell the garlic and ginger immediately. Then stir everything together.
  5. Reduce heat to medium-high. Add the water chestnuts and edamame to the pan and cook for 1 minute, stirring occasionally, to lightly char the edges and remove excess moisture.
  6. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, and sriracha until smooth. Pour the sauce mixture over the beef mixture in the pan. Toss and stir to coat evenly, letting the sauce bubble and reduce slightly for about 1 minute. The liquid should cling to the ingredients, not pool at the bottom.
  7. Remove the pan from heat. Stir in the chopped peanuts and the green parts of the scallions, reserving a small handful of each for garnish. Taste and adjust seasoning with salt and pepper if needed (remember the sauces are already salty).
  8. Spoon about 1/3 cup of the filling into each lettuce cup. Sprinkle each with a pinch of sesame seeds and reserved peanuts and scallions. Serve immediately — the lettuce should be crisp and cool against the warm, savory filling.

Notes

Storage: Refrigerate leftover filling in an airtight container for up to 3 days. Store lettuce separately — do not wrap assembled wraps. Reheat: Microwave filling in 30-second bursts, or reheat in a skillet over medium heat with a splash of water until steaming, about 2 minutes. Freezing: Filling can be frozen for up to 2 months; thaw overnight in the fridge and reheat as above. For extra protein, stir in 1/2 cup cooked quinoa or serve with a side of steamed edamame.

Nutrition

Keywords: high protein lettuce wraps, Asian ground beef wraps, easy beef lettuce wraps, healthy stir fry, low carb dinner, gluten free wraps, Thai inspired wraps, ground beef lettuce cups, high protein ground beef, quick weeknight dinner

Find it online: https://thehighproteinrecipes.com/high-protein-asian-ground-beef-lettuce-wraps/