Crispy Ginger Beef Lettuce Cups
These beef lettuce cups are sweet-salty, gingery, and packed with crispy browned bits.
Prep: 12 · Cook: 14 · Total: 26 · Serves: 4 · Difficulty: Easy · Rating: 4.9/5 (291 reviews)
INSPIRED BY
lettuce wraps
Inspired by classic Asian-style lettuce wraps, but tuned for pantry sauces and weeknight speed.
Story
Some snacks eat like a meal, and these are squarely in that lane. I want the beef crispy, not just cooked, like the edges of a smash burger that got a passport. Ginger and soy make it feel bright, while the lettuce keeps the whole thing from getting heavy. Put the platter down and watch it disappear.
By Theo
Ingredients
- 1 lb ground beef (85% lean)
- 1 tbsp neutral oil
- 1 tsp kosher salt
- 2 tsp fresh ginger, grated
- 3 cloves garlic, minced
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp toasted sesame oil
- 2 scallions, sliced
- 1/2 cup shredded carrots
- 1 head butter lettuce, leaves separated
Instructions
- Heat oil in a skillet and add beef in an even layer.
- Cook undisturbed 3 minutes to crisp, then break up and brown.
- Add salt, ginger, and garlic, cook 30 seconds.
- Stir in soy sauce, vinegar, brown sugar, and sesame oil.
- Fold in scallions and carrots, cook 1 minute to warm through.
- Spoon into lettuce leaves and serve as cups with extra scallions.
Chef Tips
- Let the beef sit before stirring, that is how you get the crispy bits.
- Use butter lettuce for soft cups, or romaine for extra crunch.
- Double the carrots if you want more veg without changing cook time.
Cook's Notes
- Do not crowd the pan, crisping needs space.
- If the sauce tastes sharp, add 1 teaspoon more brown sugar.
- Keep lettuce leaves dry so they hold the filling.