Ingredients
Equipment
Method
Prepare the Crunchy Slaw
- In a medium bowl, combine shredded carrots, thinly sliced red cabbage, chopped green onions, and cilantro. Season lightly with salt and pepper, then toss everything together until well mixed. Set aside.
Cook the Beef
- Heat the vegetable oil in a large skillet over medium-high heat. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant but not browned.
- Add the ground beef, breaking it up with a spatula, and cook until browned and cooked through, about 6-8 minutes.
Add the Sauces and Seasonings
- Once the beef is fully cooked, stir in the soy sauce, sriracha, and sesame oil. Mix well to coat the beef evenly and cook for another 2 minutes to allow the flavors to blend. Taste and adjust salt, pepper, or sriracha as needed.
Assemble the Wraps
- Arrange the butter lettuce leaves on a serving platter. Spoon a generous amount of the firecracker beef into each leaf, then top with a handful of the crunchy slaw.
Serve and Enjoy
- Serve these wraps immediately while the beef is warm and the slaw is crisp. Pair with steamed jasmine rice or other preferred sides.
Notes
- Use lean ground beef (90% lean or higher) to reduce fat without sacrificing flavor.
- Prepare the slaw and beef a day ahead; store separately for freshness.
- Adjust sriracha amount to control heat level to your preference.