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Beef Lettuce Wraps with Quick Pickled Carrot & Cucumber

Beef Lettuce Wraps with Quick Pickled Carrot & Cucumber

By Maisie St.+James

Total: 20 minutes
AppetizerLunchDinner

Ingredients

  • 5 oz Ground beef
  • 6 leaves Butter lettuce leaves
  • 1/4 cup Shredded carrot
  • 1/4 cup Thin-sliced cucumber
  • 1 tsp Fish sauce
  • 1 tsp Grated ginger
  • 1 tsp Olive oil
  • 1/4 cup White vinegar
  • 1 tsp Sugar
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper

Instructions

1

In a small bowl, combine the shredded carrot and thin-sliced cucumber. Add white vinegar, sugar, and a pinch of salt. Mix well and set aside to pickle while preparing the beef. This quick pickle will slightly tenderize and flavor the vegetables.

2

Heat a skillet over medium-high heat and add 1 teaspoon of olive oil. Add the grated ginger and sauté for about 30 seconds until fragrant.

3

Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook for 3-4 minutes, or until browned and fully cooked through.

4

Season the cooked beef with fish sauce, black pepper, and salt to taste. Stir everything together and remove from heat.

5

To assemble the wraps, lay out butter lettuce leaves on a serving platter.

6

Evenly distribute the cooked beef among the lettuce leaves.

7

Top the beef with a small portion of the quick-pickled carrot and cucumber mixture.

8

Serve immediately as an appetizer or a light meal. Enjoy your refreshing beef lettuce wraps!

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Beef Lettuce Wraps with Quick Pickled Carrot & Cucumber

By Maisie St.+James

AppetizerLunchDinner
Beef Lettuce Wraps with Quick Pickled Carrot & Cucumber - Ground beef, Butter lettuce leaves recipe

This Appetizer Lunch Dinner recipe is ready in 20 minutes and features Ground beef, Butter lettuce leaves, Shredded carrot and other delicious ingredients. Contains 250 calories total.

20 minutes

Ingredients

  • 5 oz Ground beef
  • 6 leaves Butter lettuce leaves
  • 1/4 cup Shredded carrot
  • 1/4 cup Thin-sliced cucumber
  • 1 tsp Fish sauce
  • 1 tsp Grated ginger
  • 1 tsp Olive oil
  • 1/4 cup White vinegar
  • 1 tsp Sugar
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper

Instructions

1

In a small bowl, combine the shredded carrot and thin-sliced cucumber. Add white vinegar, sugar, and a pinch of salt. Mix well and set aside to pickle while preparing the beef. This quick pickle will slightly tenderize and flavor the vegetables.

2

Heat a skillet over medium-high heat and add 1 teaspoon of olive oil. Add the grated ginger and sauté for about 30 seconds until fragrant.

3

Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook for 3-4 minutes, or until browned and fully cooked through.

4

Season the cooked beef with fish sauce, black pepper, and salt to taste. Stir everything together and remove from heat.

5

To assemble the wraps, lay out butter lettuce leaves on a serving platter.

6

Evenly distribute the cooked beef among the lettuce leaves.

7

Top the beef with a small portion of the quick-pickled carrot and cucumber mixture.

8

Serve immediately as an appetizer or a light meal. Enjoy your refreshing beef lettuce wraps!

Nutritional Information

Calories per Serving: 250

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