The best lettuce for these wraps is a sturdy variety, like Boston, iceberg, gem, bibb, or romaine lettuce. These leaves hold up well when filled, and they won’t wilt or break. Cabbage leaves are another good option.
First, sauté the scallion in a skillet with oil, then stir in the garlic and ginger.
Next, add the ground beef to the pan, along with the red pepper.
Season with salt and pepper, and use a wooden spoon to break up the beef as it cooks.
Cook for another 1-3 minutes, stirring constantly until it thickens slightly.
Sprinkle in some soy sauce, then cook the beef mixture for a bit longer, until the rice crisps up.
Spoon your Asian beef into lettuce cups, garnish with green onions, and top them with julienne carrots. Then, dig in!
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