Crisp, crunchy, savory, and oh-so-fun, Thai beef lettuce wraps are easy to make and a great way to switch up your weeknight dinner rotation. Inspired by larb gai (a popular dish in Northeastern Thailand and Laos made of ground chicken, fresh herbs, and onions with lime juice, fish sauce, and ground chiles), this version swaps out chicken for beef and adds an herb-flecked yogurt sauce to marry the Butter lettuce leaves and juicy ground meat. The yogurt is definitely not traditional, but it adds a cool creaminess to contrast the fatty beef and add a little heft to the greens. If you’d prefer, you can skip it and serve this with a few slices of avocado instead, for a similar textural effect.
Sticky rice is a tasty pairing to this light, healthy dinner, but you can swap in brown rice for a little more nutritional weight, or microwavable minute rice (the stuff is magic!) for a little more weeknight ease.
One more note, larb gai is typically made with toasted rice powder (rice that has been toasted in a skillet and ground into a powder), which adds a delicious nuttiness, but I wanted to keep the ingredients’ list as short as possible here so I left it out. I had my eye on the ultimate prize: Fast. Weeknight. Dinner. Let’s go!
How to make Thai Beef Lettuce Wraps