1 pound 90-percent lean ground beef
1 large onion, coarsely chopped (about 1 cup chopped)
2 tablespoons bottled minced garlic
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons fresh ginger, finely minced
1 tablespoon rice wine vinegar or red wine vinegar
2 teaspoons Asian chili pepper sauce
1 can (8 oz) sliced water chestnuts, drained and finely chopped
1 bunch scallions (about 3/4 cup sliced, white and green tops)
2 teaspoons Asian dark sesame oil
16 Boston, bib or butter lettuce leaves
In a 12-inch skillet, cook ground beef over high heat to start
then reduce to medium-high. When meat is about halfway cooked, add the chopped onion. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce while stirring frequently. Continue to cook until most of the meat is crumbled and browned.
Add water chesnuts and reduce heat to medium. Add scallions to skillet. Add the sesame oil to skillet. Stir and cook just until the scallions begin to wilt, about 2 minutes. Remove skillet from heat.
Pour meat mixture onto center of large serving plater and arrange the lettuce leaves arround the edge of the platter.
Source: Pittsburgh Post-Gazette, Thursday, Jun 26, 2003