I had been really wanting some chicken lettuce wraps from my favorite pricey Asian bistro. These run $7.99 for what appears to be 1/2 cup of meat mixture and 1/2 a head of lettuce. You can easily make double the amount for $8.00 or less if you already have some of the Asian ingredients on hand. Originally I wanted to make these with ground chicken but when I went on my weekly grocery shopping trip the ground chicken was $1.00 more then the ground beef it was on quick reduce so beef it was. I was a little unsure of how these would turn out but they were AMAZING. I will be making these again this week which is rare in my house. We like to try new foods and rarely do we eat the same thing 2 weeks in a row.
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 2 cloves garlic, minced
- 1 onion, diced
- 1/4 cup hoisin sauce
- 4 tablespoons soy sauce
- 4 tablespoons rice wine vinegar
- 2 tablespoon freshly grated ginger
- 1 teaspoon Sriracha, or more, to taste
- 4 green onions, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 head butter or ice-burg lettuce
- Heat olive oil in a saucepan over medium high heat
- Add the onion and garlic saute for about 5 minutes till they get translucent.
- In a small bowl whisk the hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha set a side.
- Add ground beef and cook until browned, about 5-8 minutes, making sure to crumble the beef as it cooks.
- Pour the wet ingredients that you previously mixed over the ground beef let turn the heat down to medium and let it cook for about 20 minutes until all the liquid is absorbed back into the meat.
- After the liquid has cooked back into the meat sprinkle the green onions over the top and stir to mix in.
- To serve, spoon several tablespoons of the beef mixture into the center of a lettuce leaf, taco-style.
Brandy is a mother of 4 and a self proclaimed foodie. She believes that food nourishes the soul and prides herself on cooking budget friendly meals from scratch that are flavorful and healthy.