This is a really easy, low-carb dinner that everyone’s sure to love! It reminds me of those lettuce wraps you can get at PF Chang’s that people are so crazy about. They’re also really filling – much more so than they look. Next time I make these, I want to try ground chicken or ground pork. This recipe may call for a few ingredients that you might not have in the cupboard, but it’s worth buying them so you can cook all different kinds of Asian cuisine! Recipe after the jump.
All of your ingredients.
Wash your lettuce leaves and place on paper towels to dry a bit. Put in the fridge when they’re dry so they’re cold and crunchy when served.
Brown your ground beef in a large skillet or pan.
Chop up your onion, drain the meat, set aside, and cook the onion in the same pan as the meat.
Chop your green onions and set aside.
Then mince your ginger.
Add your garlic, soy sauce, hoisin sauce, ginger, vinegar and chile pepper sauce (if you’re using it) to the onions and stir.
Chop up your water chestnuts.
And add them to the sauce mixture.
Add your green onions, then your meat and stir.
I cooked rice to go along with this as well.
- 16 Boston Bibb or butter lettuce leaves
- 1 pound lean ground beef
- 1 tablespoon cooking oil
- 1 large onion, chopped
- 2 cloves fresh garlic, minced
- 1 tablespoon soy sauce
- ¼ cup hoisin sauce
- 2 teaspoons minced pickled ginger (I just used fresh ginger and I bet you could even use a teaspoon of ground ginger)
- 1 tablespoon rice wine vinegar
- Asian chile pepper sauce (optional - I didn't use it)
- 1 8-ounce can water chestnuts, drained and finely chopped
- 1 bunch green onions, chopped
- 2 teaspoons Asian 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 tablespoon 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, and sesame oil, and 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!