Crispy Chili Beef Lettuce Wraps

• 1 pound ground beef
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon chili paste
• 1 teaspoon sugar
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 cup roasted peanuts, chopped
• 1/4 cup fresh cilantro, chopped
• 1 head iceberg lettuce, separated into cups
• 1 tablespoon sesame oil (optional)

Steps

1. 1 Heat vegetable oil in a large skillet over medium-high heat.
2. 2 Add onion and cook until translucent, about 3 minutes.
3. 3 Stir in garlic and ginger, cooking for an additional minute.
4. 4 Add ground beef, breaking it into small pieces with a spatula. Cook until browned.
5. 5 Stir in soy sauce, chili paste, sugar, cumin, and coriander. Cook for another 2 minutes.
6. 6 Remove from heat and stir in chopped peanuts and cilantro.
7. 7 Optional: Drizzle with sesame oil for added flavor.
8. 8 Spoon beef mixture into lettuce cups and serve immediately.

Equipment

• skillet
• spatula

Variations

• Add diced water chestnuts for extra crunch.
• Use ground turkey for a leaner option.

Substitutions

• Use oyster sauce instead of soy sauce for a richer flavor.
• Substitute chili paste with sriracha for a different heat profile.

Pairings

• A crisp lager beer
• A fresh mango salsa

Nutrition

Tips

• For extra crispiness, chill the beef mixture in the fridge for 15 minutes before serving.
• Add a splash of lime juice for a fresh citrus note.

Storage

Store beef filling in an airtight container in the fridge for up to 3 days. Lettuce cups are best fresh.

Freezing: The beef filling freezes well for up to 3 months. Thaw in the fridge and reheat gently before serving.

Serving Suggestions

• Serve with steamed jasmine rice.
• Pair with a simple cucumber salad.

FAQ