Asian Lettuce Wraps

Ingredients

• Lettuce

  Romaine or cos, raw

  16 leaf outer or 448g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Ground beef

  80% lean meat / 20% fat, raw

  1 lb or 453g

• Onions

  Raw

  1 large or 150g

• Hoisin sauce

  Ready-to-serve

  4 tbsp or 64g

• Garlic

  Raw

  2 cloves, minced or 6g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Rice wine vinegar

  1 tbsp or 15g

• Ginger

  Spices, ground

  2 tsp or 4g

• Sauce, hot chile, sriracha

  3 tsp or 15g

• Waterchestnuts

  Chinese, (matai), raw

  1 cup slices or 124g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

Directions

1. Rinse lettuce leaves and pat dry, being careful not to tear them. (1 serving = 4 lettuce leaves with meat)
2. Heat a large skillet over medium-high heat and add ground beef. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain any excess grease.
3. Transfer beef to a bowl.
4. Finely chop the onion, garlic, ginger, scallions, and water chestnuts, and set aside.
5. Add oil to the skillet, then add the chopped onion and cook until slightly tender, about 2 minutes.
6. Stir in the hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce.
7. Add the water chestnuts, scallions, sesame oil, and cooked beef to the skillet. Cook and stir until the onions just begin to wilt, about 2 minutes.
8. Arrange lettuce leaves around the outer edge of a large serving platter and pile the meat mixture in the center.

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