Asian Beef & Lettuce Wraps

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“This is a culmination of spinoffs from several different recipes. They were so yummy, I had to write it down. It looks long, but that's mostly marinating time and cutting-up vegetables (which you can do while the meat is marinating and the rice is cooking), so you can easily do everything in about an hour or so. An impressive appetizer or wonderful light dinner. Even my anti-vegetable 6-year-old ate them! So after receiving my first review about not using marinades, I looked into the matter and have changed the recipe so that you discard the marinade and use fresh marinade when cooking the meat. Thanks to my learn something new every day!”
15-20 wraps

Ingredients Nutrition


  1. Combine first six ingredients then divide in half; add beef to half of marinade and let sit at least 1 hour at room temperature. Reserve remaining marinade for cooking later.
  2. Bring water to a boil; add rice, reduce heat to just below medium, and cook 38 min then let sit 15 min without opening lid (from "Plain but Perfect Every Time Brown Rice).
  3. Drain meat, discarding marinade.
  4. Heat oil over med-high heat 1 min then add sesame seeds and continue to heat 1 min more, stirring.
  5. Add beef to pan and cook, stirring gently, 4 min or so until beef is mostly cooked.
  6. Combine cornstarch and fresh, unused marinade and pour over cooked beef; cook 1 min, stirring, then remove from heat.
  7. To partly cooled rice, add soy sauce, vinegar, honey, and ginger; stir.
  8. To assemble wraps, layer rice, beef, beans, onions, cucumber, carrots, avocado, and cilantro on leaf of lettuce and roll up.

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