Thai Beef Lettuce Wraps Recipe

Thai Beef Lettuce Wraps

Courtesy of The Cooking Channel


For the beef

  • 1 Pound  ground lean beef
  • 2 Tablespoons  lime juice
  • 2 Tablespoons  tamari, or soy sauce
  • 2 Tablespoons  Sriracha sauce
  • 2  Tablespoons  Thai sweet chile sauce
  • 1/4 Cup  orange juice
  • 1/4 Cup  diced green onions
  • 2 Tablespoons  honey
  • head of Bibb lettuce, washed and dried, leaves separated

For the slaw

  • 5 Cups  shredded cabbage and carrots (you can use the organic bagged coleslaw mix)
  • 1 Teaspoon  fresh grated ginger
  • 1 Teaspoon  finely diced cilantro
  • 1 Tablespoon  lime juice
  • 1 Teaspoon  tamari
  • 2 Tablespoons  tahini paste
  • 1/2 Cup  natural chunky peanut butter
  • 2 Tablespoons  honey
  • 1/3 Cup  orange juice

This unique recipe for Thai Beef Lettuce Wraps is brought to us from the Cooking Channel's chef Ben Sargent of Hook, Line, and Dinner. Sargent and GE engineer Justin Berger took a road trip together, crossing 2,000 miles to Texas to bring some fresh food to a wildlife biologist. Sargent selected the finest of local ingredients from alligator farms, ranches, farm stands, and dairy along the way.

You don't have to travel cross-country for some of his dishes, though, you're now able to create one in your own kitchen.


For the beef

Place all ingredients in a cast-iron pan (save for the lettuce).

Ladle some of the juice left in the skillet onto the meat and stir to coat.

Sauté for a few minutes until beef is cooked through.

For the slaw

Whisk all the ingredients together in a large mixing bowl except the cabbage and carrots.

Pour the mixture over the slaw and toss to coat.

Place the meat on the lettuce, top with slaw, and wrap burrito-style.

Serve with hoisin or sweet chile sauce.


Feel free to substitute almond butter for peanut butter.


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