- 2 teaspoons canola oil
- 1 lb. ground beef
- 1 tablespoon ginger, minced
- 2 garlic cloves, diced
- 2 carrots diced
- 2 celery stalks, diced
- 1 can water chestnuts, chopped
- 2 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 3 tablespoons hot water
- 1/2 head iceberg lettuce
- 1/2 cup peanuts, crushed
In a skillet over medium-high heat, add the oil and saute beef with salt and pepper until brown. Drain. Stir in ginger, garlic, carrots, celery, water chestnuts, salt and pepper. Saute for 2-3 minutes. In a small bowl, combine hoisin, soy sauce, sugar and water. Add to pan; cook another 2-3 minutes until vegetables are crisp tender.
Separate the lettuce creating “cups” or wraps. Place some of the beef mixture in each. Garnish with green onions and peanuts. Remove from the heat and stir in the peanuts. Wrap the sides together. Serve immediately.
Sponsor: UT Beef Council
