Asian Lettuce Wraps

2 - Lunch

Difficulty: Easy Servings: 4 Source:

Ingredients

16 Boston Bibb or butter lettuce leaves

1 lb. 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 or to taste (optional)

1 (8 ounce) can water chestnuts drained and finely chopped

1 bunch green onions chopped

2 teaspoons Asian (dark) 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.

Wrap the lettuce around the meat like a burrito OR arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.