Asian Ground Beef Lettuce Wraps Meal Prep (Low Carb, High Protein)
Ground beef lettuce wraps hit different when you're meal prepping for the week. They're quick, they're protein-packed, and they taste so good you won't believe they're actually low carb. These wraps deliver serious Asian-inspired flavor with ginger, garlic, soy, and a hint of sesame.
Equipment
- large skillet
- wooden spoon
- mixing bowls
- airtight containers
Ingredients
- 2 tablespoons avocado oil or sesame oil
- 2 pounds ground beef (90/10 lean)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil (finishing oil)
- 1/2 teaspoon red pepper flakes
- 2 tablespoons green onions, sliced
- 1 tablespoon sesame seeds
- 1 large head butter lettuce or Bibb lettuce
- 1 cup shredded carrots
- 1/2 cup sliced water chestnuts
- 1/2 cup diced bell peppers
- Fresh cilantro (optional)
- Lime wedges
Instructions
- Step 1: Prep all vegetables - slice green onions, mince garlic and ginger, dice carrots, bell peppers, and water chestnuts. Set aside in separate bowls.
- Step 2: Heat avocado oil in a large skillet over medium-high heat. Add ground beef in a single layer and let sit undisturbed for 2-3 minutes to create a caramelized crust. Break up with a wooden spoon and cook until no pink remains, about 6-8 minutes total. Drain excess fat if needed.
- Step 3: Add minced garlic and ginger to the beef and cook for about 1 minute until fragrant. Stir in soy sauce, rice vinegar, red pepper flakes, and 2 tablespoons of water. Simmer for 2-3 minutes until liquid reduces slightly.
- Step 4: Remove from heat and drizzle in sesame oil. Stir in green onions and sesame seeds. Taste and adjust seasonings as desired.
- Step 5: Carefully peel lettuce leaves keeping them intact. Rinse gently and pat completely dry.
- Step 6: Place a lettuce leaf on plate. Spoon about 1/3 cup cooked beef mixture into the center. Top with carrots, water chestnuts, bell peppers, and cilantro. Serve with lime wedge.
Notes
Make-ahead beef: Store cooked beef in an airtight container for up to 4 days. Reheat gently in a skillet with a splash of water. Don't prep lettuce leaves days ahead - separate leaves the morning you'll eat them and store the whole head in the crisper drawer. Beef and vegetables last 4-5 days. Recipe scales beautifully - double the batch for week-long meal prep. Each serving provides approximately 30g protein and under 10g carbs.