Ginger Sesame Beef Lettuce Cups

Crisp lettuce cups are a beloved Asian-inspired way to serve bold, handheld meals. Fresh ginger and toasted sesame oil perfume lean ground beef that nests in cool leaves with a bright cucumber crunch.

Serves 4 · 12 min prep · 12 min cook

Estimate for one serving

• 310 cal
• 26g protein
• 8g carbs
• 20g fat

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Ingredients

• 1 lb lean ground beef (90% lean)
• 1 tbsp minced fresh ginger
• 3 garlic cloves
• 3 tbsp low-sodium soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tsp chili garlic sauce
• 4 green onions
• 2 heads butter lettuce or romaine hearts
• 1 cucumber
• 1 tbsp sesame seeds
• 1 tbsp avocado oil
• 1 lime

Instructions

1. 1Separate lettuce leaves, rinse, and pat completely dry so they stay crisp cups; chill them while you cook.
2. 2Mince garlic and ginger. Thinly slice green onions, separating whites from greens. Dice cucumber into small cool cubes.
3. 3Heat avocado oil in a large skillet over medium-high heat. Add ground beef and break it up, cooking 5 to 6 minutes until no pink remains and edges start to brown.
4. 4Push beef to the side, add garlic, ginger, and onion whites to the empty spot, and stir 30 to 45 seconds until fragrant.
5. 5Pour in soy sauce, sesame oil, rice vinegar, and chili garlic sauce. Stir everything together and simmer 2 to 3 minutes until the sauce clings and looks glossy.
6. 6Taste and adjust heat or saltiness. Squeeze in a little lime juice for brightness, then fold in most of the green onion tops.
7. 7Spoon the hot beef mixture into chilled lettuce cups. Top with cucumber dice, remaining green onions, and a sprinkle of sesame seeds.
8. 8Serve immediately with extra lime wedges on the side. For work lunches, pack beef and toppings separately and assemble just before eating so the cups stay snappy.