We made these this summer, and thoroughly enjoyed them. They are filling, but healthy, and lighter than a burrito. And they are easy to make, which is a big bonus around here!
I served them with fresh fruit.
This recipe serves 4-6.
- 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 large carrot, shredded
- 1 tablespoon soy sauce
- 1/4 cup hoisin sauce
- 1 teaspoon ginger
- 1 teaspoon sugar
- 1 tablespoon rice wine vinegar
- 1 (8 ounce) can water chestnuts, drained and finely chopped
- 1 bunch green onions, chopped
- 2 teaspoons Asian (dark) 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, carrot, soy sauce, hoisin sauce, ginger, sugar, and vinegar to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; 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!