Asian Beef Lettuce Wraps with Siri Daly and Giora

A Note From feedfeed

You can buy Siri's book Siriously Delicious here.

Prep time 15mins
Cook time 10mins
Serves or Makes: 4

Recipe Card


  • 1 tablespoon finely chopped fresh ginger
  • 2 teaspoons minced garlic
  • 2 tablespoons toasted sesame oil
  • 1/2 cup finely chopped red bell pepper
  • 1 1/4 cup finely chopped water chestnuts
  • 1 pound ground beef chuck
  • 3 tablespoons soy sauce
  • 2 tablespoons fresh lime juice
  • 1 1/2 tablespoons honey
  • 2 teaspoons fish sauce
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • 12 large Bibb lettuce leaves
  • 1 3 inch piece English cucumber, cut into matchsticks
  • Sriracha chile sauce or chile garlic sauce (optional)
  • Chopped roasted salted peanuts (optional)


  • Step 1

    Heat the ginger, garlic, and 1 tablespoon of the oil in a large skillet over medium. Cook until the garlic begins to brown, about 2 minutes.

  • Step 2

    Add the bell pepper and water chestnuts and cook until the vegetables begin to soften, 3 to 4 minutes. Remove from the skillet, and set aside.

  • Step 3

    Add the beef to the skillet and cook, stirring to crumble, until browned, 5 to 6 minutes. Drain, reserving 1 tablespoon of drippings in the skillet.

  • Step 4

    Return the beef and bell pepper mixture to the skillet. Stir in the soy sauce, lime juice, honey, fish sauce, and remaining 1 tablespoon oil, and cook until slightly thickened and coats the beef, about 1 minute.

  • Step 5

    Remove the skillet from the heat, and stir in the cilantro and mint.

  • Step 6

    Place about 1⁄4 cup of the beef mixture in each lettuce leaf. Divide the cucumber evenly among the lettuce leaves. Drizzle with Sriracha, and sprinkle with peanuts before serving, if desired.