Asian Beef Lettuce Wraps
16 romaine lettuce leaves
1 pound lean ground beef or other ground meat
1 Tbsp cooking oil
1 lg. onion, chopped
2 cloves fresh garlic, minced
1 Tbsp soy sauce
1/4 cup hoisin sauce
2 tsp minced pickled ginger
1 Tbsp rice wine vinegar
Asian chili pepper sauce (optional)
1 (8 oz) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 tsp Asian (dark) sesame oil
Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
In a medium skillet over high heat, brown the ground beef in 1 Tbsp of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chili pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just began to wilt, about 2 minutes.
Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy.
Pairs Well With
Kate V. shared this recipe in our first Vinter Vigglov challenge in 2010.