Community recipe
Ginger-Sesame Beef Lettuce Cups with Sticky Rice
Juicy ginger-sesame beef is quickly browned, glazed, and spooned into crisp lettuce leaves with cool cucumber, carrot, scallions, and fluffy rice. A bright lime finish keeps this weeknight meal balanced, while the build-your-own format makes it especially family-friendly.
- Serves
- 4
- Prep
- 20 min
- Cook
- 20 min
- Difficulty
- easy
Get ready
Ingredients
- 1 cup jasmine rice, rinsed
- 1.5 cup waters
- 0.25 tsp kosher salt
- 8 butter lettuce leaves, whole leaves
- 1 carrot, peeled and julienned
- 0.5 english cucumber, thinly sliced
- 3 scallions, thinly sliced
- 1 lime, cut into wedges
- 3 tbsp low-sodium soy sauce
- 1.5 tbsp honeies
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 1 tbsp fresh ginger, peeled and finely grated
- 2 garlic cloves, peeled and finely grated
- 1 tbsp neutral cooking oil
- 1 lb lean ground beef
- 1 tbsp toasted sesame seed
Make it
Instructions
- 01
Cook and cool the rice
Rinse 1 cup jasmine rice in a fine-mesh sieve under cold running water until the water is mostly clear. Add it to a medium saucepan with 1 1/2 cups water and 1/4 tsp kosher salt. Bring to a boil over high heat, stir once, cover, and reduce to low. Simmer for 15 minutes, until the water is absorbed and the grains are tender. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork and leave uncovered while you prepare the filling. | Why: Rinsing removes excess surface starch, while the covered rest finishes steaming the grains without making them gummy.
- 02
Prepare the fresh toppings and glaze
Wash and thoroughly dry 8 butter lettuce leaves, 1 medium carrot, 1/2 English cucumber, 3 scallions, and 1 lime. Peel and julienne the carrot, halve the cucumber lengthwise and thinly slice it, and thinly slice the scallions. Separate the lettuce leaves, keeping them whole. In a small bowl, whisk 3 tbsp low-sodium soy sauce, 1 1/2 tbsp honey, 1 tbsp rice vinegar, 2 tsp toasted sesame oil, 1 tbsp fresh ginger, and 2 garlic cloves until the honey dissolves. Cut the lime into wedges for serving. | Why: Preparing the cool toppings and glaze first keeps the final assembly fast and gives the aromatics time to blend.
- 03
Brown the beef
Place a large skillet over medium-high heat for 2 minutes. Add 1 tbsp neutral cooking oil, then add 1 lb lean ground beef in an even layer. Cook for 4 minutes without stirring so the underside browns, then break it into small crumbles and continue cooking for 3 to 4 minutes, stirring occasionally, until no pink remains and the center reaches 160°F on an instant-read thermometer. Carefully drain excess fat if needed. | Why: A hot pan creates browned edges and savory flavor, while the temperature check confirms the ground meat is safely cooked.
- 04
Glaze the filling
Reduce the skillet heat to medium. Pour in the prepared glaze and stir constantly for 2 to 3 minutes, scraping up browned bits, until the sauce bubbles and clings to the crumbles with a glossy finish. Remove the skillet from the heat and fold in the sliced scallions, reserving a small pinch for garnish. | Why: Brief simmering concentrates the glaze so every bite is coated without drying out the filling.
- 05
Assemble and serve
Arrange the lettuce leaves on a platter beside the warm rice, carrot, and cucumber. Spoon a small mound of rice into each leaf, top with the glazed filling, and finish with the carrot, cucumber, reserved scallions, and 1 tbsp toasted sesame seeds. Serve immediately with the lime wedges for squeezing at the table. | Why: Serving the warm filling with crisp, cool toppings creates the contrast that makes these cups lively and satisfying.
