IE 11 is not supported. For an optimal experience visit our site on another browser.

Siri Daly's Asian Beef Lettuce Cups

Beef Lettuce Cups
Beef Lettuce CupsZach Pagano / TODAY
Cook Time:
10 mins
Prep Time:
15 mins

Chef notes

Carson tries not to eat very many carbs at dinnertime, so this is a great meal for that. It's packed with a ton of flavor and fun to eat — if you're not afraid of picking up your food!

Technique tip: Use a paring knife to remove the skin of the ginger and then a sharp chef's knife to mince it. You can also freeze ginger for up to 2 months.

Swap option: I love this recipe with ground chicken or turkey instead of beef. You can also make it vegetarian and omit the meat altogether (in which case I would add more veggies like carrots or zucchini).


  • 1 tablespoon sesame oil
  • 1 pound ground beef
  • 2 cloves garlic, minced
  • 1 teaspoons fresh ginger, minced
  • 1 red bell pepper, finely chopped
  • 2 green onions, finely chopped and divided
  • 1 can sliced water chestnuts, drained and finely chopped
  • 1/4 cup hoisin sauce
  • 1 tablespoon soy sauce
  • Large Bibb lettuce or iceberg lettuce leaves
  • Sriracha (optional)
  • Chopped peanuts or cashews (optional)



Heat sesame oil in a large skillet over medium heat. Add garlic and ginger and sauté a minute or so until fragrant. Add red bell pepper, half of green onions and water chestnuts and sauté for another few minutes. Remove from pan and set aside.


In the same pan, add ground beef and cook, stirring, until no longer pink, about 5 minutes.


Add veggie mixture back to pan as well as the hoisin and soy sauces. Cook for a minute or two until everything is combined.


Scoop the beef mixture into lettuce cups, and sprinkle with remaining green onion, hot sauce and chopped peanuts.