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5 from 1 vote

Chiang Mai Beef Lettuce Wraps

Ingredients

Beef

  • 1 lb. ground beef
  • 1 tsp. sugar
  • 1 tsp. crushed red pepper
  • 1/2 c. thinly sliced green onion
  • 2-3 tsp. ground coriander
  • 3 tbsp. mint leaves, chopped fine or crushed
  • 4 tbsp. soy sauce
  • 1/4 c. lemon juice
  • 1/2 tsp. chili powder

Coconut Rice

  • 1 c. coconut milk
  • 1 c. water
  • 1 c. jasmine rice

Sriracha Mayo (can you plain sriracha also)

  • 1/2 c. mayonnaise
  • 1/2 c. sriracha sauce (can adjust to how spicy you like it)
  • 1 clove garlic, minced
  • 1 tbsp. rice vinegar

For Serving

  • large lettuce leaves
  • sliced red peppers
  • any other fresh veggies (carrots, onions)
  • extra mint and green onion for garnish

Instructions

  • If making the sriracha mayo, combine ingredients with a whisk. Place in an airtight container and refrigerate until ready to serve.
  • Begin by cooking rice. Combine coconut milk, water, and rice in a large pot. Heat to a simmer, then stir, cover, and reduce heat to low. Keep covered and cook until fluffy, about 15-20 minutes.
  • In a wok or frying pan, brown beef and drain fat.
  • Add in the rest of the beef ingredients and simmer for 5-6 minutes, until all ingredients are well combined.
  • To serve, scoop rice onto large lettuce leaves. Scoop beef on top of rice. Top with sriracha or sriracha mayo. Roll up to eat, and enjoy!