Mango Beef and Rice Lettuce Wraps

Leftover rice paired with an Asian-inspired filling and enveloped in a crispy lettuce leaf offers a fun and light-hearted approach to eating – no utensils required. A healthy and satiating dinner for two, these wraps are as fun to assemble as they are to eat.

Mango Beef and Rice Lettuce Wraps

Makes 2 servings.


  • 1/2 lb (250 g) trimmed boneless beef sirloin, cut into strips
  • 2 tsp (10 mL) cornstarch
  • 1 tbsp (15 mL) olive oil
  • half onion, sliced
  • 2 cloves garlic, minced
  • 2 tsp (10 mL) freshly grated ginger
  • 1/2 tsp (2 mL) red chili flakes
  • 2 tbsp (30 mL) soy sauce
  • 2 tbsp (30 mL) rice vinegar
  • half red pepper, thinly sliced
  • half mango, peeled and thinly sliced
  • 1 cup (250 mL) cooked, U.S. long grain white rice
  • 6 to 8 Boston lettuce leaves
  •   Fresh cilantro sprigs or slivered green onions


  1. In a medium sized bowl, toss beef strips with cornstarch until well coated.
  2. In large a skillet, heat oil over medium-high heat. Add beef and sear on all sides, about 2 minutes. Transfer to a plate; set aside.
  3. In same skillet, add onion, cooking until golden, about 10 minutes. Stir in garlic, ginger, red chili flakes, soy sauce and vinegar; cook, stirring until fragrant, about 1 minute. Add red pepper, mango and beef. Cook, until sauce thickens enough to coat beef, about 5 minutes.
  4. To serve: Spoon rice into a lettuce leaf and top with some of the beef mixture. Top with fresh cilantro or green onions if desired.