Recipe by Robyn's Cookin'
These are a bit of work, but make for a nice, light and healthy dinner. They're drippy and messy, but that makes them even better, in my opinion. :-) I choose to "cut" my lean ground beef with TVP (textured vegetable protein) to cut down on fat and save cash, but 1 full pound of ground beef would work just fine. The sauce is similar to the stuff they whip up tableside at PF Chang's. I like to serve these as a main dish alongside homemade hot and sour soup (I'll post that recipe one of these days) and egg rolls.
- 1 head , boston bibb or 1 head butter lettuce
- 1 teaspoon sesame oil
- 2 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili paste
- sugar, to taste (optional)
- 1⁄2 lb lean ground beef
- 1⁄4 cup textured vegetable protein, re-hyrdated in 1/4 cup beef broth
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon low sodium soy sauce
- 1⁄4 cup hoisin sauce
- 2 teaspoons fresh ginger, grated
- 1 tablespoon rice wine vinegar
- 1⁄2 teaspoon chili paste (found in the Oriental section)
- 1 (6 ounce) can water chestnuts, drained and finely chopped
- 1 bunch green onion, chopped
- 2 teaspoons dark sesame oil
Directions See How It's Made
- Rinse lettuce leaves and pat dry; set aside.
- Combine sauce ingredients. Add a bit of sugar if desired. Set aside.
- Combine raw ground beef with re-hydrated TVP by hand, mixing well.
- In a medium skillet over medium-high heat, saute the meat mixture with onion and garlic.
- When cooked, add the soy sauce, hoisin sauce, ginger, vinegar, and chile paste.
- Stir in the water chestnuts, green onions, and sesame oil. Cook just until the green onions begin to wilt (about 2 minutes).
- Transfer to a serving dish and let each person fill their lettuce leaves and top with sauce.