Thai Ground Beef Lettuce Wraps

Thai Ground Beef Lettuce Wraps
Recipe Type: Main Course
Cuisine: Beef, Thai
Author: Molly Devine, RD
Prep time:
Cook time:
Total time:
Serves: 4 (1/2 cup beef/veggie mixture, 1/3 cup rice, 2-3 lettuce leaves)
3 Protein 1 Starch 2 Vegetable 1 Healthy Fat
  • 1 Tbsp sesame oil (can use canola or olive oil as well)
  • 1 cup thinly sliced white onion
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 4 cloves garlic, minced (about 2 Tbsp)
  • 1 lb lean ground beef (4% fat)
  • 1-2 tsp red curry paste, depending on heat preference (Thai Kitchen makes one and can be found in most grocery stores)
  • 1/2 cup canned tomato sauce, no salt added
  • ½ cup light coconut milk
  • 1 Tbsp brown sugar
  • zest and juice from 1 lime
  • 1 Tbsp fish sauce (can substitute low sodium soy sauce if needed)
  • 1 1/3 cups cooked brown rice
  • I head iceburg or Boston Bibb lettuce
  • Chopped cilantro and green onions, for garnish
  1. Heat sesame oil in large nonstick skillet over medium heat.
  2. Add onion, carrots and celery and sauté until tender, about 5 minutes.
  3. Add garlic and sauté 1 minute more.
  4. Add ground beef and cook until browned, about 8 minutes, stirring to break into crumbles.
  5. Stir in curry paste and tomato sauce and cook until half of liquid evaporates, about 5 minutes, stirring constantly.
  6. Add coconut milk, lime juice and zest, brown sugar and fish sauce, and bring to a boil. Cook 8-10 minutes, or until thick.
  7. Remove outer largest 8 leafs from lettuce head and reserve. Chop remaining inner wedges and add to beef mixture, stirring to combine.
  8. Spoon beef and veggie mixture and rice into lettuce cups, garnishing with chopped cilantro and green onions. Roll and serve eat like a taco.
Serving size: 1/2 cup beef mixture; 1/3 cup rice, 2-3 lettuce wraps Calories: 358 calories Fat: 11g Saturated fat: 4g Carbohydrates: 37g Sugar: 12g Sodium: 490mg Fiber: 6g Protein: 29g Cholesterol: 70mg