Asian Beef Lettuce Cups with Carrot & Daikon Slaw
Just as satisfying as the Asian lettuce wraps on many restaurant menus, our clean version has far less salt and sugar. The vinegar-based quick-pickled slaw adds bright flavor and color.
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Ingredients
- 1/4 cup rice vinegar
- 1 tbsp plus 1/2 tsp raw honey, divided
- 1/8 tsp sea salt
- 1 carrot, peeled and cut into matchsticks (1⁄ cup)
- 1 daikon radish, cut into matchsticks (1⁄cup) (TIP: If you can’t find daikon radish, regular radish works well here too.)
- 1 tsp sesame oil
- 10 oz lean ground beef
- 1/2 cup finely chopped red onion
- 3 cloves garlic, minced
- 1 tbsp peeled and minced fresh ginger
- 1 1/3 cups BPA-free canned unsalted black beans, drained and rinsed
- 1 tbsp reduced-sodium soy sauce
- 12 romaine lettuce leaves
- 2 tbsp chopped roasted unsalted peanuts
- 2 tbsp thinly sliced scallions
Preparation
- In a medium bowl, whisk together vinegar, 1 tbsp honey and salt. Add carrot and radish; toss to coat. Cover and transfer to refrigerator to marinate until tender and chilled, at least 2 hours or overnight.
- Heat a large nonstick skillet on medium and brush with oil. Add beef and sauté until no longer pink, about 5 minutes. Push beef to one side of skillet. To other side, add onion, garlic and ginger; sauté until onion softens, about 2 minutes.
- Add beans, soy sauce and remaining 1/2 tsp honey and stir all ingredients together; simmer for 3 minutes, stirring occasionally.
- Drain liquid from slaw. Fill each lettuce leaf with 1/4 cup beef-bean mixture; top with slaw. Garnish with peanuts and scallions.
Nutrition Information
- Serving Size 3 lettuce leaves, 3/4 cup beef mixture, 1/2 cup slaw
- Calories 277
- Carbohydrate Content 20 g
- Cholesterol Content 46 mg
- Fat Content 11 g
- Fiber Content 7 g
- Protein Content 21 g
- Saturated Fat Content 3 g
- Sodium Content 261 mg
- Sugar Content 6 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g