I had a ton of Boston bibb lettuce leftover from my amazing chicken larb that I posted the other day, so I decided to whip up a riff on some Asian style lettuce wraps for dinner yesterday. Who knew they’d be so easy?
I didn’t have any water chestnuts – a classic ingredient to add some crunch to lettuce wraps – so instead I topped them off with some chopped peanuts. Adding nuts to anything is always a great idea.
I also added a little Thai chili paste to spice things up a bit, so between that and the peanuts these have a bit of a lean toward the Thai cuisine. Isn’t it fun to experiment? Try them for yourself! Enjoy!
|Asian Style Lettuce Wraps|| |
- 1 lb lean ground beef
- Salt and pepper
- 1 large onion, finely chopped
- ¼ cup hoisin sauce
- 2 cloves garlic, minced
- 1 TBS low-sodium soy sauce
- 1 TBS rice wine vinegar or apple cider vinegar
- 1 TBS pickled ginger, minced
- 1 tsp red chili paste
- ½ cup green onions, sliced thin
- 2 tsp sesame oil
- ¼ cup peanuts, chopped
- Boston bibb or butter lettuce leaves, washed and dried
- In a large pan over medium heat, cook the ground beef and break into tiny pieces with a spatula. When almost no pink remains (it'll finish cooking later), remove the beef to a plate or bowl and set aside.
- Drain most of the grease out of the pan, reserving about a teaspoon. Add the onions and cook until softened, and then add the garlic and cook for 1 minute more. Add the hoisin sauce, soy sauce, vinegar, ginger, and chili paste. Stir to combine.
- Heat for a few minutes and then return the beef to the skillet. Add the green onions and continue cooking until green onions begin to soften and beef is fully cooked. Stir in the sesame oil and serve on lettuce leaves topped with chopped peanuts
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