
Photo by Karen Hermann
SERVES 4–6 AS AN APPETIZER
1 tablespoon sesame oil
½ onion, chopped
½ chopped red bell pepper
½ tablespoon minced garlic
1 pound ground beef
1 teaspoon fresh minced ginger
Pinch red pepper flakes
½ cup water chestnuts, chopped
¼ cup hoisin sauce
Bibb/butter lettuce, leaves separated into cups, washed and dried
Bean sprouts, optional for garnish
Fresh chopped scallions, for garnish
Fresh chopped mint leaves, for garnish
2 tablespoons toasted sesame seeds
In a skillet over medium heat, add oil. Saute onion and bell pepper until translucent. Add garlic and saute an additional minute. Add ground beef, crumbling and breaking it up with a wooden spoon, and cook until all pink is gone. Add ginger, pepper flakes, chestnuts and hoisin sauce. Stir to thoroughly combine ingredients. Remove from heat and keep warm.
Arrange lettuce leaves/cups on a large platter or sheet pan. Divide beef mixture between lettuce cups. Garnish with bean sprouts, scallions, mint leaves and sesame seeds. Serve warm drizzled with additional hoisin sauce, if desired.
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