Ingredients
Scale
- 1 pound ground beef (preferably lean)
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce (or tamari for a gluten-free option)
- 1 tablespoon hoisin sauce
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- 1 cup mushrooms, finely chopped
- 1 red bell pepper, diced
- 1/4 cup water chestnuts, chopped
- 1 head butter lettuce, leaves separated and washed
- 1/4 cup green onions, sliced
- 1/4 cup fresh cilantro, chopped (optional)
- Salt and pepper to taste
Feel free to swap the ground beef for ground turkey or chicken if you’re looking to reduce the fat content even further. The choice is yours, and each variation brings its own delightful nuances.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
- Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes. Drain any excess fat.
- Stir in the soy sauce, hoisin sauce, and red pepper flakes (if using). Mix well to coat the beef evenly.
- Add the mushrooms, red bell pepper, and water chestnuts. Cook until the vegetables are tender and the flavors have melded, about 5 minutes.
- Season with salt and pepper to taste. Remove from heat and stir in the green onions.
- To serve, spoon the beef mixture into the lettuce leaves and garnish with fresh cilantro if desired.
These wraps are quick to come together and perfect for those busy evenings when you want something delicious without the fuss. Remember to keep an eye on the beef to prevent overcooking, as you want it to stay juicy and flavorful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
