Asian-inspired ground beef lettuce wraps are easy, satisfying, and better than takeout with a juicy, sweet and spicy filling wrapped in crisp butter leaves.
Heat a large skillet over medium heat. Add one pound ground beef, breaking up any large pieces. Add 1 cup onion and chopped bell pepper and cook until meat is browned, stirring occasionally. Drain any grease. Then add 2 teaspoons garlic and 1 teaspoon ginger and cook 1-2 more minutes.
In a small bowl, whisk together 1/4 cup soy sauce, 2-3 Tablespoons brown sugar, 2 teaspoons sesame oil, and a pinch red pepper flakes. Add more if you like spice.
Add sauce to skillet. Once browned, drain off any extra grease. Stir in the sauce. Bring to a light simmer 1 to 2 minutes. Add 1 to 2 tablespoons water, as desired. Salt and pepper, to taste.
Serve in lettuce cups. Top with green onions and sesame seeds and drizzle with sriracha sauce, if desired.
Notes
Storage: Store leftovers in a covered container in the refrigerator for up to 3 days. Store in the freezer for up to 3 months.Variation:
To add more vegetables, add more bell peppers and mushrooms with the onions. You could also add carrots and water chestnuts.
For more heat add in red pepper flakes with the beef and add some sriracha sauce over top.