Thai Beef Lettuce Wraps* [meats By Linz, Chicago] Recipe

Name: Salt Factory Pubs Thai Beef Lettuce Wraps* [Meats By Linz, Chicago] Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb lean ground beef (or thinly sliced flank steak, finely chopped); 1 tbs vegetable oil; 3 cloves garlic, minced; 1 small shallot, finely diced (or small yellow onion); 0.5 cup red bell pepper, small dice; 0.5 cup yellow or orange bell pepper, small dice; 0.5 cup fresh Thai basil leaves, packed and roughly torn; 0.25 cup fresh cilantro, chopped (leaves & tender stems); 3 tbs low-sodium soy sauce; 1 tbs oyster sauce; 1 tsp rice vinegar; 1 tsp brown sugar; 1 tsp chili-garlic sauce (Sriracha or sambal oelek can substitute); 2 tbs water; 0.5 tsp cornstarch (optional, for slight thickening); 8 leaves Bibb lettuce leaves (or small butter lettuce leaves), separated, washed, and patted dry; 2 wedges lime wedges; 2 stalks scallions, thinly sliced (green and white parts); 2 tbs toasted peanuts, chopped (optional); 0.5 tsp sesame oil (optional, finishing drizzle)

Inspired by Salt Factory Pub

Time30m

Serves4

Basil, Mixed Peppers, Onions, Cilantro, Bibb Lettuce, & Soy Chili

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Ingredients

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Beef Mixture

1 lb lean ground beef (or thinly sliced flank steak, finely chopped)

1 tbs Tuscany sunflower oil

3 cloves Garlic, minced

1 small shallot, finely diced (or small yellow onion)

1/2 cup red bell pepper, small dice

1/2 cup yellow or orange bell pepper, small dice

1/2 cup fresh Thai basil leaves, packed and roughly torn

1/4 cup fresh cilantro, chopped (leaves & tender stems)

Sauce

3 tbs low-sodium soy sauce

1 tbs oyster sauce

1 tsp Rice vinegar

1 tsp Brown sugar

1 tsp chili-garlic sauce (Sriracha or sambal oelek can substitute)

2 tbs water

1/2 tsp cornstarch (optional, for slight thickening)

Assembly & Garnish

8 leaves Bibb lettuce leaves (or small butter lettuce leaves), separated, washed, and patted dry

2 wedges Lime wedges

2 stalks scallions, thinly sliced (green and white parts)

2 tbs toasted peanuts, chopped (optional)

1/2 tsp sesame oil (optional, finishing drizzle)

Method

Beef Mixture

Prepare ingredients

Wash and dry Bibb lettuce leaves and set aside. Dice peppers and shallot, mince garlic, chop cilantro, and tear basil leaves. If using sliced steak, finely chop into small bite-sized pieces.

Heat a large skillet or wok over medium-high heat and add 1 tablespoon vegetable oil. When oil is shimmering, add the minced garlic and diced shallot and sauté 30–45 seconds until fragrant and translucent — do not let garlic brown.

Add the ground beef (or chopped flank steak) to the hot pan. Break up the meat with a spatula and spread into an even layer. Let it sear undisturbed for 1 minute, then stir and cook until mostly browned, about 3–4 minutes total.

Add the diced red and yellow bell peppers and continue to cook 2–3 minutes until peppers are just tender-crisp.

Sauce

While the meat cooks, whisk together the sauce ingredients in a small bowl: 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp rice vinegar, 1 tsp brown sugar, 1 tsp chili-garlic sauce, and 2 tbsp water. If you want a slightly thicker glaze, dissolve 1/2 tsp cornstarch into the 2 tbsp water before adding.

Pour the sauce over the cooked meat and peppers. Stir to combine and simmer 1–2 minutes until the sauce reduces slightly and coats the meat. Taste and adjust heat/salt: add more chili-garlic for heat or a splash more soy for saltiness.

Remove the pan from heat and stir in the torn Thai basil and chopped cilantro, reserving a little cilantro for garnish. If using, add 1/2 tsp sesame oil and stir once to finish.

Assembly & Garnish

Arrange Bibb lettuce leaves on a serving platter. Spoon about 2–3 tablespoons of the Thai beef mixture into each lettuce leaf (adjust to size of leaves).

Garnish each wrap with sliced scallions, a sprinkle of chopped toasted peanuts if using, and the reserved cilantro. Serve lime wedges on the side for squeezing over the wraps.

Serve immediately while warm so lettuce remains crisp. Leftover beef can be refrigerated in an airtight container for up to 3 days; reheat gently and assemble fresh.