Homemade lettuce wraps make a light spring meal!
Ground Beef Asian Lettuce Wraps
1 lb. ground beef
½ c. hoisin sauce
1 can water chestnuts, drained and chopped
Salt and pepper to taste
Red Pepper Flakes (optional)
1 medium cucumber with seeds removed and chopped
Grated or julienned carrots for color
6 lettuce leaves (Boston, iceberg, red leaf, or Romaine)
½ c. peanut sauce (see recipe or it can be purchased)
Brown the ground beef until the pink is done, break it up into small crumbles and don’t overcook. Add hoisin sauce, and water chestnuts. Warm. Just before serving, add chopped cucumber, carrots and drizzle with peanut sauce. Serve in lettuce leaves on a bed of rice with extra peanut sauce over the rice.
¾ c. natural peanut butter
½ c. sugar
1 ½ t. salt
2 T apple cider vinegar
½ c. water
1 15 oz. can coconut milk
Measure all ingredients into medium pot. Stir to combine and warm to boiling. Whisk constantly to keep from scorching. Simmer for 4-6 min. Cool and serve at room temperature or warm slightly to serve. This sauce works well in a squeeze bottle to use later. Store in the refrigerator for up to two weeks.