Ingredients
1 lb ground beef (85/15 or 90/10 lean)
1 head of Butter lettuce (or Iceberg/Romaine)
1/4 cup soy sauce (or tamari for gluten-free)
2 tbsp hoisin sauce
1 tbsp rice vinegar
1 tsp sesame oil
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1/2 can (4 oz) water chestnuts, finely diced
1/2 cup shredded carrots
2 green onions, sliced
1/4 cup fresh cilantro, chopped (for garnish)
1 tsp sesame seeds (for garnish)
Instructions
1. Wash, dry, and carefully separate lettuce leaves, arranging the best cups on a serving platter.
2. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, and sesame oil.
3. In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart with a spoon.
4. Drain any excess grease from the skillet.
5. Add the minced garlic and grated ginger, and sauté for one minute until fragrant.
6. Stir in the diced water chestnuts and shredded carrots, cooking for another 2-3 minutes.
7. Pour the sauce mixture over the beef and vegetables, stir to coat, and simmer for 2-3 minutes until the sauce thickens slightly.
8. Remove the skillet from the heat, stir in half of the sliced green onions.
9. Spoon the warm beef mixture into the prepared lettuce cups and garnish with remaining green onions, cilantro, and sesame seeds to serve.
Notes
For a keto version, use coconut aminos and a sugar-free hoisin sauce. To add spice, mix sriracha or red pepper flakes into the sauce. The cooked filling can be stored separately from the lettuce in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 325
- Sugar: 6g
- Sodium: 875mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg