16 Boston Bibb or butter lettuce leaves
1 lb. lean ground beef
1 Tbsp. Robust Olive Oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 Tbsp. soy sauce
1/4 c. hoisin sauce
2 tsp. minced pickled ginger (we use minced ginger in a jar)
1 Tbsp. Honey Pepper Vinegar
Asian chile pepper sauce (we use Sweet Thai Chili Sauce)
1 (8 oz.) can water chestnuts, drained and finely chopped, optional
1 bunch green onions, chopped
2 tsp. Toasted Sesame Oil
Ground beef seasoned with soy and hoisin sauces, garlic, ginger, and green onions is gently folded into fresh lettuce leaves to be eaten burrito style."
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 chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking 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. 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!
Chef's Note: We often don't have the water chestnuts. So for crunch we add about 1/2 cup chopped almonds, peanuts or cashews. We sprinkle them on top of the meat.
*Tested in Asian Cooking Class