Past Recipes
Thai Beef Lettuce Wraps

Thai Beef Lettuce Wraps with Cilantro Rice

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Recipe Details


Crunchy, fresh, and pretty fun to eat, lettuce wraps are the perfect vessel for all types of delicious fillings. In this recipe, ground beef is sautéed with garlic and ginger, then tossed in a sauce of hoisin, Sriracha, and fragrant cilantro. Jasmine rice, infused with more cilantro, soaks up all the fantastic flavors in this hands-on meal.


  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 700
  • Protein 39g
  • Total Carb 52g
  • Total Fat 37g

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

Ingredients & Equipment

What we send

  • jasmine rice
    1/2 cup
    jasmine rice
  • ginger
    1/2 ounce
  • roasted salted peanuts
    2 tablespoons
    roasted salted peanuts
  • cilantro
    1/8 ounce
  • head Boston lettuce
    head Boston lettuce
  • shallot
  • rice wine vinegar
    2 tablespoons
    rice wine vinegar
  • garlic
    1 clove
  • gluten-free soy sauce
    1 packet
    gluten-free soy sauce
  • ground beef
    12 ounces
    ground beef
  • hoisin sauce
    2 packets
    hoisin sauce
  • light brown sugar
    1 teaspoon
    light brown sugar
  • Sriracha
    1 packet

What You’ll Need

  • 6" small pot with lid
  • 10" medium pan

Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine rice, ¾ 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 absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, until Step 6.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Trim and discard skin of ginger and mince. Roughly chop peanuts. Roughly chop cilantro leaves, discarding stems. Pat lettuce dry with paper towel and separate large leaves for wraps. Peel shallot and thinly slice into rings; place in a small bowl with vinegar and set aside to pickle. Mince garlic. 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

    To pan with aromatics, still over medium-high heat, add soy sauce and beef. Season with ¼ teaspoon salt and pepper as desired and cook, breaking up, until browned, about 5 minutes. Remove pan from heat. Meanwhile, in a large bowl, stir together hoisin sauce (to save time, try using a pair of scissors to cut packets open together), brown sugar, and Sriracha (feel free to skip or use half for less heat).

  5. Finish beef filling

    Finish beef filling

    Using a slotted spoon, transfer browned beef to bowl with hoisin sauce and stir to coat. Stir in half of cilantro to combine. Season with ⅛ teaspoon salt and pepper as desired.

  6. Plate Thai beef lettuce wraps

    Plate Thai beef lettuce wraps

    Drain pickled shallot, discarding pickling liquid. Fluff rice with a fork, then stir in remaining cilantro. Fill lettuce wraps with cilantro rice, top with beef, and garnish with peanuts and pickled shallot. Dig in!

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