Photo of Moo shu beef lettuce cups by WW

Moo shu beef lettuce cups

Total Time
30 min
18 min
12 min
Crisp lettuce leaves are ideal for scooping up this lightened moo shu. It's packed with good stuff: lean beef, fresh minced ginger and garlic, and a variety of vegetables. It makes for a colorful, visually appealing light entrée or appetizer, and it’s ready in 30 minutes. Look for a piece of ginger root that is free of blemishes and soft spots for the best flavor. For a slightly different take, consider incorporating hoisin sauce—a fragrant, sweet and salty sauce that has a thicker consistency than soy sauce. Bibb lettuce offers a sweeter flavor than some other lettuce varieties, and most importantly for this dish, the soft leaves are pliable, serving as the perfect wrappers for this moo shu.


Cooking spray

1 spray(s)

Uncooked 93% lean ground beef

1 pound(s)

Uncooked onion(s)

1 cup(s), yellow, thinly sliced

Ginger root

2 Tbsp, fresh, minced


2 medium clove(s), minced

Uncooked bok choy

2 cup(s), thinly sliced

Sweet red pepper(s)

1 medium, thinly sliced

Button mushrooms

2 cup(s), thinly sliced (about 10 mushrooms)

Low sodium soy sauce

2 Tbsp

Bibb lettuce

8 leaf/leaves


  1. Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add beef, onion, ginger, and garlic; cook until beef is browned and onion is soft, breaking up meat as it cooks, about 5 to 7 minutes.
  2. Add bok choy, pepper, mushrooms, and soy sauce; cook, stirring occasionally, until bok choy is wilted and pepper is tender-crisp, about 3 to 5 minutes.
  3. Spoon about 1/2 cup of beef mixture into each lettuce leaf.
  4. Serving size: 2 lettuce cups