Beef Lettuce Wraps

There are a few things in life that feel non-negotiable, and for me and my bestie, P.F. Chang's chicken lettuce wraps sit firmly at the top of that list. Every single time we go—or even just order in—we always add them to the order. No hesitation, no discussion. It’s happening.

Do we regret it later when we’re completely stuffed before the main course even hits? Maybe a little. Do we stop ordering them? Absolutely not. They’re that perfect balance of savory, slightly sweet, and totally crave-worthy that makes you forget things like “portion control” and “good decisions.” Besides the main dish can be a good leftover the next day.

Naturally, I’ve made it my personal mission to recreate that magic at home. I’ve come close once.

This particular recipe caught my attention because it swaps out the usual chicken or pork for beef—an unexpected twist. And while it turned out undeniably delicious (no complaints from my kitchen), I’ll be honest: I still think chicken or pork is the way to go for that classic lettuce wrap experience.

That said, the recipe itself is solid. I didn’t change a single thing—and it didn’t need it. One small note from my kitchen experiment: I skipped adding salt and pepper to the beef beforehand, trusting that the soy sauce in the recipe would bring enough seasoning. Turns out, that was the right call. If you do decide to add salt, wait until after the beef is cooked and go easy—otherwise, you risk pulling out too much moisture and ending up with dry meat. And nobody wants that in their lettuce wraps.

All in all, a fun and flavorful take on a favorite, even if I’m still chasing that P.F. Chang’s-level perfection.

Beef Lettuce Wraps

Recipe from Feel Good Foodie

Serves 6

• 1 pound lean ground beef
• 1 tablespoon olive oil
• 1 small onion minced
• 8- ounce can water chestnuts drained and minced
• For the Sauce:
• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon creamy peanut butter
• 2 garlic cloves grated
• ½ teaspoon ground ginger
• To Serve:
• Green onions thinly sliced
• Crushed peanuts
• Butter lettuce or bib lettuce or iceberg lettuce

In a small bowl, add the sauce ingredients, and whisk until well combined.

Heat the oil on medium heat in a medium size frying pan. Add the ground beef and the onions and cook until the beef is browned and the onions are translucent, about 5-7 minutes.

Stir in the water chestnuts and the sauce, and simmer on low heat until the sauce thickens, and everything is heated through, about 3-4 minutes.

Serve on butter lettuce or iceberg lettuce topped with green onions and crushed peanuts, if desired.