How To Make Ground Beef Asian Lettuce Wraps

I was asked by Carusele to participate in the #LaurasLean campaign, sponsored by Laura’s Lean. Although I have been compensated, all opinions are my own.

The last month or so, I have been on a health journey. I have made some changes to my lifestyle, added workouts back into my schedule and also cleaning up my diet. I have always been a fan of organic products/meats but now more than ever I’m paying closer attention to not only the label but also where the product comes from.

Today, on the blog, I’m sharing a yummy Ground Beef Asian Lettuce Wrap Recipe using Laura’s Lean 96% Ground Beef. But before I dive into the recipe wanted to share why I choose Laura’s Lean Beef for my family.

Did you know that the USDA allows beef to be labeled “natural” as long as it is minimally processed and contains no artificial ingredients? YUP, it’s true. So basically that covers most fresh beef sold in grocery stores. So when you buy meat that says “natural” on the label, it may not be what you think.

When I learned of Laura Freeman, from Laura’s Lean Beef, I was super excited to see a female pioneer in a very male-oriented industry. Unlike most other “natural” beef, Laura’s Lean product is a “Never Ever, meaning her protein is sourced from suppliers that raise their cattle without ever using added hormones or antibiotics and are always vegetarian fed.

And that to me, is super important when it comes to choosing a meat product that has great taste and nutrition for my family. Plus, you can find Laura’s lean beef products in many grocery stores across the country.

Ingredients:

• 1 pound Laura’s Lean 96% Ground Beef 
• 16 Boston Bibb or butter lettuce leaves
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 1/4 cup hoisin sauce
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 2 teaspoons minced pickled ginger
• 1/4 cup of shredded carrots
• 2 teaspoons dark sesame oil (dark)
• 1 dash Asian chile pepper sauce (add more if you like it spicier)
• 1 – 8ounce can water chestnuts, drained and finely chopped
• 1 bunch green onions, scallions. Chopped.
  
  

Directions:

1. Gently separate lettuce leaves, be gentle not to tear them. Rinse and pat dry and set aside.
2. Next, heat a large skillet over medium-high heat. Add oil and beef. Stir until browned and crumbly, 5 to 8 minutes. Drain beef and set aside in a bowl.
3. In the same skillet, cook onion until slightly tender, 6 to 8 minutes.
4. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions.
5. Add shredded carrots, water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions about 2-3 minutes.
6. Arrange lettuce leaves on a large serving platter and serve with meat mixture in the center.

You can easily get this recipe on the table in 30minutes or less! Perfect for those nights when you don’t have a ton of time but want to eat a healthier meal. If you end up with extra meat you can store it in the fridge and eat it the next day.

If you end up making this recipe please let me know. I also love to hear any feedback you may have too. Things to add or change to the recipe.

Thanks for stopping by!