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Asian Szechuan Beef Lettuce Wraps

    These high protein, low carb Asian Szechuan lettuce wraps are filled with fragrant beef cooked in ginger, garlic and sesame oil. 

    Asian Szechuan Beef Lettuce Wraps

    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!

    Szechuan Beef Lettuce Cups a low carb healthy Asian appetizer recipe

    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.

    Szechuan Beef Lettuce Cups a healthy low carb Asian recipe

    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.

    Szechuan Beef Lettuce Cups - a healthy, gluten free Asian recipe

    Asian Szechuan Beef Lettuce Wraps

    4.67 stars average
    These high protein, low carb Asian Szechuan lettuce wraps are filled with fragrant beef cooked in ginger, garlic and sesame oil. 
    PREP: 5 mins
    COOK: 15 mins
    TOTAL: 20 mins
    Servings: 4


    • 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 Nakano Natural Rice Vinegar
    • 1 tablespoon hoisin sauce
    • ¼ 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. 

    Recipe Video


    Serving: 4cupsCalories: 292kcalCarbohydrates: 5gProtein: 23gFat: 19gSaturated Fat: 6gCholesterol: 77mgSodium: 699mgPotassium: 491mgSugar: 2gVitamin A: 1350IUVitamin C: 3.6mgCalcium: 34mgIron: 3.1mg

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Check out my Pinterest board for more Asian-inspired recipes!


    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. BTW…it was delish! I added chopped water chestnuts for a little crunch and spinach for a little green!! I also made your black bean burgers for our Lenten meatless Friday din din! It was definitely a Lemon Bowl week!!!

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