High protein, low carb spicy Beef Lettuce Wraps – prepped in one pan in under 20 minutes! | Gluten Free + Paleo + Low Carb
These spicy beef lettuce wraps have it all. They’re cool, crisp, spicy & exotic while also being high in protein and low on carbs. If you’re in need of a good, lazy dinner or quick snack you can whip this up in about 20 minutes without much work at all.
When it comes to lettuce wraps I prefer a softer green, like butter or bibb, but you also can’t go wrong with a more sturdy option like iceberg to hold it all together. If you do choose to use a soft leaf then I recommend doubling up on the leaves to prevent spillage.
How to make these Beef Lettuce Wraps
Altogether this recipe comes together fairly quickly in one pan in about 20 minutes.
Start out by sautéing your ginger and garlic in the oil for a minute or two until nice and fragrant. Add in the beef and break apart the large chunks with a wooden spoon. Continue mixing and cooking, about 5 minutes, until browned.
Next, add in all of the remaining ingredient except for the peanuts. Mix well and cook another few minutes. The beef should begin to crisp up and darken. Taste a few pieces and add in a little salt and pepper if needed. Once your flavours are on point go ahead and stir in the herbs and peanuts and you’re all set! Spoon into your lettuce wraps and enjoy!
Coconut Aminos or Soy Sauce?
- Coconut aminos, made with coconut sap, are naturally sweeter and less salty than soy sauce/tamari. You can easily swap out the aminos for soy in this recipe but keep in mind that you will need to adjust the amount of salt you use. Wait until until the end to taste and add salt if needed.
Are peanuts paleo?
- Nope! You can replace the peanuts with cashews if you want to keep the extra crunch factor or just leave them out altogether.
- Thai basil has a slight anise/licorice-like taste. While it does add another layer of depth and punch to this recipe it’s not 100% necessary. You can use regular sweet basil which is much easier to find in standard grocery stores or cilantro.
Don’t forget to #asaucykitchen on instagram if you make these Spicy Beef Lettuce Wraps! We love seeing what you make! You can also post your pictures to my facebook page!
- 1 tablespoon coconut oil
- 1 tablespoon minced garlic
- 1 teaspoon minced or pureed ginger
- 400 grams | 14 ounces lean beef mince
- 1 red chilli, seeds removed and diced
- 4 green onions, sliced
- 2 tablespoons coconut aminos (can sub with soy sauce but omit the salt)
- 1 teaspoon honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon salt
- 1 tablespoon fresh Thai basil (can sub with cilantro or non Thai basil)
- 2 tablespoons peanuts, chopped (optional)
- Warm the oil in a large skillet over a medium heat. Add the garlic and ginger and fry for a minute or two until fragrant.
- Add the beef and break apart the large clumps with a wooden spoon. Cook about 5 minutes until fully browned.
- Add the chilli, green onions, coconut aminos (or soy/tamari), honey, vinegar and salt. Cook another 3-4 minutes until the beef starts to darken and crisp. Taste and season with salt and pepper if needed.
- To serve, spoon into into large lettuce cups - double up on the lettuce to prevent spillage. Top with fresh basil and chopped peanuts and enjoy.
Make it Paleo: Make sure to use coconut aminos instead of soy sauce and either use cashews instead of the peanuts or skip them altogether.
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Serving Size:2 Lettuce Wraps
Amount Per Serving: Calories: 183 Total Fat: 8g Saturated Fat: 5g Cholesterol: 67mg Sodium: 523mg Carbohydrates: 5g Fiber: 1g Sugar: 5g Protein: 22g