I had planned to make this dish when Hubs wasn’t going to be home one night, expecting that he wouldn’t like it. That evening he showed up at home right before dinner and even though he wasn’t sure about it, he was game to give it a try. Served with steamed rice, salad, and some spring rolls with plum sauce for dipping, this made a really tasty dinner that even my super picky husband raved about! These would be fantastic for Chinese New Year on Feb 3rd.
Adapted From Pioneer Woman
1 lb of ground beef (I used turkey)
2 tbsp oil
1 onion, chopped
1 clove garlic, minced
1 inch piece of fresh ginger, minced
1 sweet red pepper, chopped
½ cup water chestnuts, diced
3 tbsp Chinese cooking wine
4 tbsp low sodium soy sauce
1 tbsp oyster sauce
1 tbsp peanut sauce
1 tbsp hoisin sauce
1 tsp sesame oil
1 head of iceberg lettuce
The secret to success with this recipe is to have everything prepped and ready to go before you start because once you are on a roll, things go fast!
In a bowl, whisk together the soy sauce, oyster sauce, peanut sauce, hoisin sauce, and sesame oil. Set aside.
In a pan over medium heat, begin sautéing the onion, ginger, and garlic until the onions are clear and soft. Stir in the ground meat and continue to cook, stirring, until browned. Add in the red pepper and water chestnuts, continuing to stir. Pour in the cooking wine and let it bubble up before pouring in the sauce, stirring to coat everything. The sauce will thicken up as it cooks, and you continue to stir. Take the pan off the heat.
Separate the lettuce leaves and give them a rinse, then let them dry while the meat mixture cools somewhat. Spoon the meat mixture into lettuce leaves-some leaves seemed too big, so I cut them in half. My guys loved putting a little hot sauce on them, folding them up, and chowing down.