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Spicy Asian Lettuce Wrap Recipe

I was inspired to create this Spicy Asian Lettuce Wrap Recipe with Beef, Ginger, and Lemongrass based on my dining experience at PF Chang’s China Bistro in the US.  I wanted to share it with my family, so I searched the web, and after reading many different ‘interpretations’ of PF Chang’s Asian Lettuce Wrap Recipe, I created my own version, taking the best elements of each recipe.  This was the result:

Spicy Asian Beef Lettuce Wraps

Spicy Asian Beef Lettuce Wraps

My wife absolutely loved these Asian Lettuce Wraps, and I would definitely make them again.  They look impressive, and have an amazing sweet and tangy flavor brought on by the Ginger and Lemongrass that I feature predominantly in this recipe.  Read more for the complete recipe and HD video on how to make these amazing appetizers.

High Definition Video Presented Here:

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves as an appetizer for a group of 6 – 8 people


  • 1 lb or 1/2 kg of ground beef
  • 1 Head of Boston Bibb lettuce, leaves removed and rinsed in water
  • 1 large or two small shallots, finely chopped
  • 1 hot chili pepper, diced
  • 2 cloves fresh garlic, minced
  • 1/2 cup hoisin sauce
  • 2 tbsp soy sauce
  • 3 tbsp minced pickled ginger
  • 1/4 cup of ginger pickling liquid (the liquid that the pickled ginger comes in)
  • 1 tbsp rice wine vinegar
  • 2 tbsp of lemongrass
  • 1 (8 ounce) can water chestnuts, drained and finely chopped
  • 1 bundle of green onions, chopped
  • 1/2 cup of Thai chili sauce for dipping or spreading on wraps


  1. Fry ground beef in large frying pan until cooked through and until there is no sign of raw ground beef.  Drain out liquid, and set aside beef for reintroduction to frying pan later
  2. While ground beef is frying, remove the leaves from the head of lettuce and rinse off, pat dry.  Set aside for later
  3. In the same frying pan as used for cooking the ground beef, saute the shallots and chili pepper until soft
  4. Add garlic, hoisin sauce, soy sauce, minced pickled ginger, pickling liquid, rice wine vinegar, and lemongrass to the frying pan and mix until fully incorporated
  5. Add water chestnuts and green onions to frying pan, and fry up until softened
  6. Add ground beef from step 1 back into the frying pan and mix well.  Saute for 2-3 minutes and remove frying pan from heat
  7. Once the spicy ginger beef has cooled down, place a tablespoon or two of the ground beef into a lettuce leaf.  Wrap the leaf around the beef like you would a taco, and drizzle with a little Thai chili sauce

A few notes about this recipe:  The sweetness comes from the hoisin sauce, the saltiness comes from the soy sauce, and the tangy taste comes from both the pickled ginger and pickling liquid, as well as the rice wine vinegar.  Adjust the proportion of these ingredients to suit your taste.

Enjoy with a cold Singha Thai beer – a German-style lager with a mild taste which makes it perfect for the hot weather and spicy food.

Singha Beer

Singha Beer

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