Easy to make, healthy and bursting with all those yummy Thai flavours, chilli beef lettuce wraps are not just delicious, but they’re such a great summer meal too. I mean I’m obsessed with lettuce wraps in general and could eat them day in day out until the end of time lol, but when you’re looking for a tasty meal that won’t leave you feeling heavy (like on a hot summer day like today!), Thai lettuce wraps are just perfect. They have that yummy, satisfying comfort food aspect, but they’re light and refreshing at the same time.
And for all the gluten free people out there, this is yet another Asian meal that is so very easy to make without gluten at home. 🙂
- 500g lean minced beef
- 150g button mushrooms
- Romaine lettuce (or any lettuce, but I find romaine works best)
- 1 onion
- 1 red chilli
- A few garlic cloves (or 1 Tbsp garlic powder)
- 1 Tbsp thick soy sauce (I used the gluten free version from Ayam)
- 2 Tbsp fish sauce
- 2-3 Tbsp sherry vinegar (or rice vinegar)
- 3 Tbsp lime juice (bottled or fresh)
- 2-3 Tbsp tamari sauce (I use the gluten free Kikkoman)
- Cayenne pepper
- Black pepper
- 1 Tbsp olive oil
- Fresh coriander (or basil)
- Sriracha sauce
Yields 9 large lettuce wraps.
- Finely chop the onion, garlic, red chilli and coriander. Slice the mushrooms.
- Pan fry the minced beef on medium/high heat in 1 tablespoon of olive oil. Add a generous amount of black pepper and a bit of cayenne pepper.
- Once fully cooked, turn the heat down to medium/low and add the onion, garlic and mushrooms. Keep on frying until they soften up.
- Add the soy sauce, fish sauce, vinegar and fresh chilli and keep on frying for a couple of minutes.
- At the end, add the lime juice and tamari sauce.
- Serve the chilli beef in lettuce leaves, garnished with fresh coriander or basil and sriracha sauce.