Asian Lettuce Wraps

Name: Asian Lettuce Wraps
Ingredients: 16 Boston Bibb or butter lettuce leaves; 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, 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

13 ingredients

3 steps

Ingredients

16 Boston Bibb or butter lettuce leaves
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, 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

1

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2

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.
3

Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.