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Thai Beef Lettuce Wraps

Thai Beef Lettuce Wraps with Basil Rice

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Crunchy, fresh, and pretty fun to eat, lettuce cups are the perfect vessel for all types of delicious fillings. In this Encore hit, ground beef is sautéed with garlic and ginger, then tossed in a sauce of hoisin, Sriracha, and cilantro. Jasmine rice, infused with fragrant basil, soaks up all the fantastic flavors in this satisfying Asian-inspired meal.

  • Stovetop Only
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 710
  • Protein 40g
  • Total Carb 47g
  • Total Fat 40g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basil
    • 1/2 ounce
    • basil
  • water chestnuts
    • 1/4 cup
    • water chestnuts
  • cilantro
    • 1/8 ounce
    • cilantro
  • ginger
    • 1/2 ounce
    • ginger
  • garlic
    • 1 clove
    • garlic
  • Sriracha
    • 1 packet
    • Sriracha
  • roasted salted peanuts
    • 3 tablespoons
    • roasted salted peanuts
  • hoisin sauce
    • 2 packets
    • hoisin sauce
  • ground beef
    • 12 ounces
    • ground beef
  • jasmine rice
    • 1/2 cup
    • jasmine rice
  • soy sauce
    • 1 packet
    • soy sauce
  • light brown sugar
    • 1 teaspoon
    • light brown sugar
  • head Boston lettuce
    • 1
    • head Boston lettuce

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium pan

Allergens

Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine rice, 1 cup water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, trim and discard skin of ginger and mince. Roughly chop peanuts. Roughly chop water chestnuts. Rinse remaining produce. Roughly chop basil and cilantro leaves, keeping herbs separate and discarding stems. Mince garlic. Pat lettuce dry with paper towel and separate large leaves for wraps (you'll need at least 3 per person, but if you have extra, double up your wraps). Pat beef dry with paper towel.

  3. Sauté aromatics

    Sauté aromatics

    Heat 1 tablespoon canola oil in a medium pan over medium-high heat. When oil is shimmering, add ginger and garlic and sauté, stirring, until fragrant, about 1 minute.

  4. Brown beef and make sauce

    Brown beef and make sauce

    Add soy sauce and beef to pan with aromatics, still over medium-high heat. Season with ¼ teaspoon salt and pepper as desired and cook, breaking up meat, until browned, about 5 minutes. Meanwhile, in a large bowl, whisk together hoisin sauce, brown sugar, and Sriracha (it's a bit spicy—skip or use half for less heat).

  5. Finish filling

    Finish filling

    Using a slotted spoon, transfer browned beef to bowl with sauce. Stir in water chestnuts and cilantro to combine. Season with ⅛ teaspoon salt and pepper as desired.

  6. Plate Thai lettuce wraps

    Plate Thai lettuce wraps

    Fluff rice with a fork and stir in basil to combine. Fill lettuce wraps with basil rice, top with beef, and garnish with peanuts. Dig in!

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