Ingredients
16 large lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
2 teaspoons ginger, minced
1 teaspoon Asian chile pepper sauce
1 (8 ounce) can water chestnuts, drained and minced
1 bunch green onions, chopped
2 large carrots, shredded
Directions
1. Rinse whole lettuce leaves, pat dry, and set aside.
2. Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
3. Take carrots and shred them using a grater. Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center. Top with shredded carrot and serve
Yield: 4