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For a quick weeknight meal these Beef Lettuce Wraps pair well with the delicious Laurel Glen Counterpoint Cabernet Sauvignon. The extremely flavorful sauce pulls together the ground beef and shiitake mushrooms with a sweet and savory zing, the fresh spring lettuce leaves give a nice crunch.

Beef Lettuce Wraps

Recipe by Shaun Myrick
(serves 4)


Beef Mixture

1 pound lean ground beef
1 small shallot, diced (about 3 tbsp.)
4 cloves garlic, minced
¼ pound Shiitake mushrooms, diced
1 tsp. vegetable oil
2 Tbsp. Counterpoint Cabernet Sauvignon


2 Tbsp. oyster sauce
2 Tbsp. soy sauce
1 Tbsp. sesame oil
1/2 tsp. Chinese 5 Spice poweder
1 Tbsp. sugar
1 tsp. cornstarch
 2 Tbsp. water

Butter lettuce leaves, for serving

Additional condiments: green onions, sliced on the diagonal; radishes thinly sliced; cucumber, sliced into sticks; red pepper flakes; sesame seeds


Combine all the sauce ingredients together in a bowl; whisk to incorporate the cornstarch, set aside.

Heat a skillet over medium to medium-high heat. Add the garlic, shallot and shiitake mushrooms. Sauté until the mushrooms start to release their liquid. Do not burn the garlic or shallots. Add in the beef and break it up and let it crumble and brown.

Once the beef is fully cooked, deglaze the pan with the Counterpoint Cabernet Sauvignon.

Stir in the sauce and let it come to a boil. Continue to let it bubble until the sauce thickens and fully coats the beef mixture. Remove from heat.

To serve spoon some of the beef mixture into a lettuce leaf, garnish with your choice of the garnishes and enjoy!  Pour a glass of the Counterpoint Cabernet for a delightful meal.