Lettuce Wraps As Good As Pf Chang's

Submitted by Robyns 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."

 

• Ready In: 30mins
• Ingredients: 18
• Serves: 4

ingredients

• 1 head , boston bibb or 1 head butter lettuce

• SAUCE

• 4.92 ml sesame oil
• 29.58 ml low sodium soy sauce
• 29.58 ml rice vinegar
• 14.79 ml chili paste
• sugar, to taste (optional)

• FILLING

• 226.79 g lean ground beef
• 59.14 ml textured vegetable protein, re-hyrdated in 1/4 cup beef broth
• 1 onion, diced
• 2 garlic cloves, minced
• 14.79 ml low sodium soy sauce
• 59.14 ml hoisin sauce
• 9.85 ml fresh ginger, grated
• 14.79 ml rice wine vinegar
• 2.46 ml chili paste (found in the Oriental section)
• 170.09 g can water chestnuts, drained and finely chopped
• 1 bunch green onion, chopped
• 9.85 ml dark sesame oil

directions

1. Rinse lettuce leaves and pat dry; set aside.
2. Combine sauce ingredients. Add a bit of sugar if desired. Set aside.
3. Combine raw ground beef with re-hydrated TVP by hand, mixing well.
4. In a medium skillet over medium-high heat, saute the meat mixture with onion and garlic.
5. When cooked, add the soy sauce, hoisin sauce, ginger, vinegar, and chile paste.
6. Stir in the water chestnuts, green onions, and sesame oil. Cook just until the green onions begin to wilt (about 2 minutes).
7. Transfer to a serving dish and let each person fill their lettuce leaves and top with sauce.