Serves 6
Ingredients
• 470 g (1 lb) ground beef (95% lean meat/5% fat)
• 1 onion (chopped)
• 6 leaves of romaine lettuce
• 2 jalapeño (remove seeds and chop)
• 1 tablespoon garlic (grated)
• 1 handful mint leaves (chopped)
• 1 handful Thai basil leaves (chopped)
• 2 tablespoons ginger (grated)
• 120 g (4 oz) water chestnut (diced)
• 1 tablespoon scallions (chopped)
• Hoisin sauce/Sriracha sauce for dipping
• 1 tablespoon olive oil
Sauce Ingredients:
• 2 tablespoons low sodium soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon red pepper flakes
• 2 tablespoons Chinese cooking wine
• 1/2 teaspoon brown sugar
Preparation
1. Mix sauce ingredients together in a bowl, and set aside.
2. Heat olive oil in a medium sized skillet. Once warm, add beef, and brown well.
3. Drain excess oil, and add garlic, ginger, scallions, onion, and jalapeños to the pan.
4. Sauté in the skillet for 3 minutes stirring evenly, then add water chestnuts, mint, and basil.
5. Add sauce ingredients, and simmer for 5 minutes making sure the meat absorbs the sauce completely.
6. Dish the meat into a bowl, and scoop with a spoon into the heart of the lettuce.
7. Make a sauce mixture with 3 parts Hoisin sauce to 1 part Sriracha for an added kick!