Recipe Index

Ingredients

• For the filling:
• 1 tablespoon vegetable oil
• 1 pound ground beef
• 3 cloves garlic, minced
• 1 small onion, minced
• 1 (4.9-ounce) can water chestnuts, sliced, drained and chopped
• 2 stalks green onions, thinly sliced
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• For the stir-fry sauce:
• 1/4 cup hoisin sauce
• 2 tablespoons tamari soy sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon toasted sesame oil
• 1 tablespoon ginger paste
• 2 teaspoons Sriracha
• For the dipping sauce (table-side special sauce):
• 2 tablespoons granulated sugar
• 1/2 cup water
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1/8 teaspoon chili oil
• 2 tablespoons chopped green onion
• 1/2 to 1 teaspoon Chinese hot mustard paste, to taste
• 1 to 3 teaspoons chili garlic sauce, to taste
• To serve:
• 1 head butter lettuce, leaves separated
• 2 stalks green onions, thinly sliced (garnish)
• 1 semi-ripe mango, diced (optional garnish, the source author's addition)

Method

1. For the dipping sauce base, dissolve the granulated sugar in the 1/2 cup water, then stir in the soy sauce, rice vinegar, chili oil and chopped green onion and set the bowl aside for the table.
2. Heat the vegetable oil in a pan over medium-high heat and fry the ground beef, breaking it into fine crumbles, for 3 to 5 minutes until browned through.
3. Push the beef to the sides, add the minced garlic and onion to the centre, and cook for 2 to 3 minutes until the onion turns translucent.
4. Pour in the hoisin sauce, tamari, rice wine vinegar, sesame oil, ginger paste and Sriracha and toss the beef until the sauce clings to every crumble.
5. Fold in the chopped water chestnuts and sliced green onions, cook for 1 to 2 minutes more, and season the filling with salt and black pepper.
6. Pile the hot beef filling into the separated butter lettuce leaves and scatter over the extra green onions and the diced mango if you are using it.
7. At the table, stir Chinese hot mustard paste and chili garlic sauce into the dipping sauce bowl — a little for mild, up to a teaspoon of mustard and 3 teaspoons of chili garlic sauce for hot — and spoon it over the wraps or dip each leaf as you eat.

Prep: 10 min · Cook: 20 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data