• Chinese Beef Lettuce Wraps

By Chef Heather Hartman

Serves 6

2 lbs. grass-fed ground beef  (From Bracher’s at the Mill City Farmer’s Market)
4 green onions minced, white part only
1 ½ tbsp minced fresh ginger
1 tbsp. minced garlic
1 tsp. toasted sesame oil
1-2 heads lettuce, look for large leaves when shopping
1 tbsp. canola oil
5 tbsp. Chinese sweet bean paste, or ground bean paste
2 tbsp. honey
1 tbsp. toasted sesame oil
1 ½ tsp. chili paste

Put the ground beef in a bowl, add the green onions, ginger, garlic and sesame oil, and mix well.

Pull apart the lettuce leaves and immerse in water to wash. Place on tea towel or paper towels to dry.

In a heavy skillet, heat the canola oil until hot. Add the beef mixture and cook until done.  Stir the beef well to break it apart.

Add the sauce mixture and cook 2 minutes.

Serve with lettuce leaves to make the wraps.  Radishes, chopped basil or cilantro, peanuts are also delicious garnish.

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