These high protein, low carb Asian Szechuan lettuce wraps are filled with fragrant beef cooked in ginger, garlic and sesame oil.
Since so many of you love my Szechuan Green Beans and Ground Turkey recipe, I thought I would offer another tasty Asian dish with similar flavors. These Szechuan Beef Lettuce Wraps are not only easy to make but they’re naturally low carb, high-protein and super fun to eat!
Similar to ground turkey, sirloin is a blank canvas and since it’s pretty lean, you really need to load up on the flavor to make this dish stand out. Fresh ginger, garlic, hoisin and sesame oil are all great ways to turn boring ground beef into something special.
While it would be just as good served over brown rice, we love eating the in Boston bibb lettuce cups. My kids call them tacos, I call them delicious. If you want to dial up the heat, simply add more chili paste. You can also omit it entirely to keep the dish mild.
No forks required.
Asian Szechuan Beef Lettuce Wraps
- 2 teaspoons sesame oil divided
- 2 tablespoons ginger minced
- 2 cloves garlic minced
- 1 tablespoon chili paste
- 1 pound ground sirloin
- 2 tablespoons soy sauce low sodium
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1/4 cup chicken broth low sodium
- salt and pepper to taste
- 1 head bibb or Boston lettuce leaves separated
- scallions, roasted peanuts optional garnish
- Heat 1 teaspoon of the sesame oil over medium-high heat in a deep skillet. Add ginger, garlic and chili paste. Heat until fragrant, about 30 seconds, then add in the beef.
- Using a wooden spoon, begin breaking the beef up into bite-sized pieces. Saute until beef is browned, about 7-9 minutes. While the beef is browning, whisk together the soy sauce, rice vinegar, hoisin and chicken broth in a small bowl. Pour mixture over the browned beef and cook until warmed through, about 2 additional minutes. Drizzle with the second teaspoon of sesame oil before serving.
- To serve, scoop a small amount of the beef mixture into individual lettuce cups. Sprinkle with scallions or minced peanuts to serve.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
Check out my Pinterest board for more Asian-inspired recipes!