Ingredients:

  • 1 lb Lean Ground Beef (90/10 or 93/7 blend)
  • 1 tbsp Neutral oil (Avocado or Grapeseed)
  • 1 cup Water chestnuts, finely diced
  • 1/2 cup Green onions, sliced (whites and greens separated)
  • 2 cloves Garlic, minced
  • 1 tbsp Fresh ginger, grated
  • 3 tbsp Reduced-sodium soy sauce
  • 1 tbsp Hoisin sauce
  • 1 tsp Toasted sesame oil
  • 1 tsp Rice vinegar
  • 1/2 tsp Sriracha
  • 1 tsp Cornstarch
  • 1 head Butter lettuce, washed and separated
  • 1/4 cup Fresh cilantro, torn
  • 1/4 cup Carrots, shredded

Instructions:

  1. In a small bowl, whisk together the 3 tbsp soy sauce, 1 tbsp hoisin, 1 tsp rice vinegar, 1/2 tsp sriracha, and the 1 tsp cornstarch.
  2. Heat 1 tbsp of neutral oil in a large skillet over medium-high heat. Add the 1 lb ground beef in a flat layer and let sear undisturbed for 2 full minutes until a dark, crusty sear forms.
  3. Break the beef apart with a spatula. Add the 1 cup of diced water chestnuts, minced 2 cloves garlic, grated 1 tbsp ginger, and the white parts of the 1/2 cup green onions. Sauté for 3-4 minutes until fragrant.
  4. Pour the sauce mixture over the beef. Stir constantly for 1-2 minutes until the sauce thickens into a velvety glaze that coats the meat.
  5. Remove the pan from the heat and stir in 1 tsp of toasted sesame oil. Spoon the beef mixture into butter lettuce leaves. Garnish with the green parts of the onions, 1/4 cup shredded carrots, and 1/4 cup fresh cilantro.