16 Boston Bibb or butter lettuce leaves
1 pound lean ground beef
1 Tbs cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 Tbs soy sauce
1/4 C hoisin sauce
2 tsp minced pickled ginger
1 Tbs rice wine vinegar
Asian chile pepper sauce
(optional)
1 8oz can water chestnuts drained and finely chopped
2 tsp asian (dark) sesame oil
Rinse whole lettuce leaves and pat dry, being carful not to tear them. Set aside. In a med skillet over high heat, brown beef in 1 tbs oil stirring often and reducing heat to med if nessesary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions and stir. Stir in chopped water chestnuts, green onion and sesame oil and continue cooking until the onions just begin to wilt, about 2 min.
Arrange lettuce or leaves around 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 lettuce around meat like a burrito, and enjoy!
