ASIAN LETTUCE WRAP
35m | Easy
Ingridients
16
- Boston Bibbs
1
- Pound Lean Ground beef
1
- Tablespoon Cooking Oil
1
- Large Onion, Chopped
1/4
- Cup Hoisin Sauce
2
- Cloves Fresh Garlic, Minced
1
- Tablespoon Soy Sauce
1
- Tablespoon Rice Wine Vinegar
2
- Teaspoons Minced Pickled Ginger
1
- Dash Asian Chile Pepper Sauce
1
- Can Water Chestnuts
1
- Bunch Green Onions, Chopped
2
- Teaspoons Asian Sesame Oil
Directions
Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.
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