Asian Lettuce Wraps

– 16 Boston Bibb or butter lettuce leave – 1 pound lean ground beef – 1 tablespoon cooking oil – 1 large onion, chopped – ¼ cup hoisin sauce – 2 cloves fresh garlic, minced – 1 tablespoon soy sauce

INGREDIENTS

– 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

 Rinse whole lettuce leaves and pat dry, being careful not to tear them; set aside.

MAKING PROCESS

Heat oil in a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. 

Drain and discard grease; transfer beef to a bowl. Add onion to the same skillet; cook and stir until just tender, 5 to 7 minutes. 

Stir in hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce until well combined.  

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; spoon beef mixture in the center. 

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