Beef Lettuce Wraps with a Pineapple Slaw


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A spicy ground beef stir-fry meets a fresh, colorful slaw in this simple lunch or dinner for two.

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  • Recipe Card
Serves or Makes: Serves 2 (2 wraps each)

Recipe Card


  • 1/2 medium yellow onion
  • 2 tablespoons minced fresh ginger
  • 4 large garlic cloves, minced
  • 1 tablespoon extra-virgin olive oil
  • 1/2 small jalapeno
  • salt & pepper
  • 6 ounces ground beef
  • 1/2 tablespoons toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • 1/2 cup pineapple, chopped into small cubes
  • 2 large carrots, julienned
  • 1/2 cup shredded purple cabbage
  • 1/4 cup cucumber, sliced and quartered
  • 1/4 fresh cilantro
  • juice of one lime
  • Peanuts, for serving
  • Avocado slices, for serving
  • Romaine lettuce leaves, for serving


  • Step 1

    Heat EVOO in a medium skillet over medium-high heat. Add onion, garlic, ginger, and jalapeno. Cook until onion is soft and translucent, about 5 minutes.

  • Step 2

    Add ground beef and break up into crumbles with a wooden spoon. Add toasted sesame oil and cook until beef is fully cooked through, about 8-10 minutes. Add soy sauce and fish sauce and stir

  • Step 3

    For the slaw, combine pineapple, carrots, cabbage, cilantro, cucumber, and lime juice in a bowl. Toss and season with salt & pepper.

  • Step 4

    To serve, add beef mixture and slaw to a lettuce leaf. Top with peanuts and avocado slices, if desired. Serve immediately.