Asian Ginger Beef Bowl

It’s easy to prepare and full of great Asian flavors. You can gussy it up with more or less ginger or garlic to suit your own taste, depending on the mood.

What I enjoy about this recipe, is that it’s so adaptable to what’s seasonably available, and makes a great foundation for a salad bowl, hot or cold. This time, I used a bed of mixed lettuce, such as baby romaine, Boston and added in my favorite cilantro to brighten the flavors. Oh and yes, of course, you can spice this dish up with crushed chili flakes or plenty of diced red hot chili peppers!

Savory Ginger Beef Lettuce Wraps

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Stacey M Doyle
• Total Time: 63 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

Enjoy these light yet satisfying lettuce wraps, filled with a savory-sweet mixture of ground beef, ginger, and rice. They’re a perfect quick weeknight meal, customizable with your favorite fresh toppings.

---

Ingredients

Units USM Scale 1x2x3x

• 1 to 2 Tablespoons (15 to 30ml) Sesame Oil
• 1 teaspoon (5ml) ground Ginger (or 2 teaspoons/10ml freshly grated Ginger)
• 1 1/2 teaspoons (7.4ml) ground Garlic powder (or 2 minced Garlic cloves)
• 1/4 cup (59ml) finely diced Carrot
• 1 pound (454g) ground Beef
• 1 Tablespoon (15ml) Honey
• 2 teaspoons (10ml) Rice Vinegar (can use white wine vinegar)
• 2 Tablespoons (30ml) lite Soy Sauce
• Juice of 1 Lime
• 1 cup (237ml) cooked Rice
• Toasted Peanuts (roughly chopped)
• Assorted Mixed Lettuce (i.e. baby leaf mix,Boston,Romaine,etc.)
• Cucumber (sliced into matchsticks)
• Fresh Red Chili (thinly sliced (seeds removed))
• Fresh Cilantro (roughly chopped)
• 2 to 3 Spring Onions (diced)
• Lime wedges
• Soy Sauce

---

Instructions

1. Prepare the Rice according to package directions, set aside. In a dry skillet, toast the peanuts for 2 to 3 minutes, remove from heat, roughly chop, and set aside.
2. In a large skillet, heat the sesame oil over medium-high heat, add the diced carrots, and sauté for 1 to 2 minutes.
3. Add the ground beef, ginger, and garlic and cook until the meat is nicely browned (drain fat if necessary).
4. Add the honey, vinegar, and soy sauce, stirring to incorporate well and allow to cook for about 3 to 5 minutes. Taste and adjust seasoning if needed.
5. Add the lime juice, mix well, then add in the cooked rice, mixing through, and cook until heated through, 3 to 5 minutes.
6. To Serve: Serve the ginger beef on top of a bed of your favorite mixed lettuce and cucumber sticks or other favorite vegetables.
7. Top with chopped, toasted peanuts, chili, spring onions, and cilantro.
8. Can add more soy sauce if desired and serve with lime wedges.
9. Notes: The ginger beef can be cooked then kept stored, covered, in the refrigerator for up to 3 days (with rice added) or 5 days (no rice added).
10. Taste great served hot or cold.

Notes

Adjust the ginger and garlic to taste, depending on your preference. You can add crushed chili flakes or diced red hot chili peppers for extra spice. This dish is versatile and can be served hot or cold. Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 28 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Cuisine: Asian Fusion

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 8
• Sodium: 600
• Fat: 25
• Carbohydrates: 30
• Fiber: 3
• Protein: 25
• Cholesterol: 70

If You Liked This Recipe, You’ll Love These

• Put an Egg on It! 10 Ways to Top Meals with an Egg
• Prosciutto Stuffed Beef Braciole
• Nasi Goreng – Malaysian Fried Rice