Sesame-Ginger Beef Lettuce Cups

Why You’ll Love This Recipe

• Fast weeknight win: ready in 20 minutes, start to finish.
• Big flavor, light and fresh: crisp romaine, bright lime, and a savory sesame-ginger glaze.
• Flexible for the whole family: adjust heat, add veggies, or swap proteins.
• Meal-prep friendly: reheats beautifully for quick lunches.

Grocery List

• Produce: Romaine hearts, carrots, garlic, fresh ginger, scallions, lime, optional cilantro and cucumber.
• Dairy: None.
• Pantry: Ground beef, low-sodium soy sauce, toasted sesame oil, rice vinegar, honey, cornstarch, neutral oil, sesame seeds, Sriracha or red pepper flakes, kosher salt, black pepper.

Full Ingredients

For the Beef Filling

• 1 lb (450 g) 85–90% lean ground beef
• 1 tbsp neutral oil (canola or avocado)
• 3 garlic cloves, minced (about 1 tbsp)
• 1 tbsp minced fresh ginger (from about a 1-inch piece)
• 3 scallions, thinly sliced, whites and greens separated
• 2 tbsp sesame seeds
• Kosher salt and black pepper, to taste

Sesame-Ginger Sauce

• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• 2 tbsp water
• 1 tsp cornstarch
• 1 tsp Sriracha (optional, for gentle heat)

For Serving

• 12 crisp romaine heart leaves (from about 2 hearts), ends trimmed
• 1 cup (100 g) shredded carrots
• 1 lime, cut into wedges

Optional Add-Ins

• 1 small cucumber, finely diced
• 1/4 cup fresh cilantro leaves

Step-by-Step Instructions

Step 1: Mix the sesame-ginger sauce

In a small bowl, whisk together soy sauce, rice vinegar, honey, toasted sesame oil, water, cornstarch, and Sriracha (if using) until smooth. Set aside near the stove. This slurry will quickly coat the beef and turn glossy as it simmers.

Step 2: Toast the sesame seeds

Place a large (12-inch) skillet over medium heat. Add the sesame seeds to the dry pan and toast, stirring frequently, until golden and fragrant, 2–3 minutes. Immediately transfer to a small bowl so they do not burn. Wipe out any stray seeds.

Step 3: Brown the beef

Increase the heat to medium-high and add the neutral oil. When the oil shimmers (about 30 seconds), add the ground beef, breaking it up with a spatula. Season lightly with salt and pepper. Cook, stirring occasionally, until the beef is well browned with no pink remaining, 5–6 minutes, or until it reaches 160°F/71°C. If there is excess fat, spoon off all but about 1 teaspoon before proceeding.

Step 4: Bloom the aromatics

Stir in the minced garlic, minced ginger, and the white parts of the scallions. Cook, stirring constantly, until very fragrant, 30–60 seconds. Keep the heat at medium-high so the aromatics sizzle but do not scorch.

Step 5: Glaze with the sauce

Give the sauce a quick whisk and pour it over the beef. Toss to coat and bring to a lively simmer. Cook until the sauce thickens and turns glossy, 1–2 minutes. Remove from the heat and stir in half of the toasted sesame seeds. Taste and adjust salt, pepper, or heat as desired.

Step 6: Prep the lettuce and toppings

Separate and rinse the romaine leaves, then pat very dry. Arrange them on a platter. Place the shredded carrots, the green parts of the scallions, lime wedges, and remaining sesame seeds in small bowls for easy topping.

Step 7: Assemble and serve

Spoon the hot sesame-ginger beef into the romaine leaves. Top with shredded carrots, scallion greens, and a sprinkle of the remaining sesame seeds. Finish with a squeeze of lime over each cup. Serve immediately while the beef is warm and the lettuce is icy crisp.

Pro Tips

• Chill your romaine leaves in the fridge while you cook for extra crunch.
• Use a wide 12-inch skillet to promote browning; crowding leads to steaming.
• If your pan renders a lot of fat, drain before adding the sauce for the cleanest flavor.
• Whisk the sauce again just before adding so the cornstarch is evenly distributed.
• For gluten-free, use tamari in place of soy sauce and a gluten-free hot sauce.

Variations

• Turkey or Chicken: Swap in ground turkey or chicken; add 1 extra teaspoon oil when browning to prevent sticking.
• Vegetarian: Use finely chopped mushrooms (12 oz) plus crumbled extra-firm tofu (8 oz). Cook until deeply browned before saucing.
• Korean-Inspired: Replace Sriracha with 1 tbsp gochujang and add 1 tsp brown sugar; serve with kimchi and sliced cucumber.

Storage & Make-Ahead

Refrigerate the cooked beef filling in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently in a skillet over medium heat with a splash of water until hot. Wash and dry lettuce leaves up to 1 day ahead and store wrapped in paper towels inside a sealed bag or container. Keep toppings (carrots, scallions, lime) separate and assemble just before serving.

Nutrition (per serving)

Approximate: 330 calories; 24 g protein; 19 g fat; 12 g carbohydrates; 3 g fiber; 680 mg sodium.