Ingredients
Equipment
Method
- Separate, wash, and thoroughly dry lettuce leaves. Set aside on a serving platter.
- Heat a large skillet over medium-high heat and add neutral oil.
- Add ground beef and cook 5–6 minutes, breaking it apart, until browned.
- Whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes (if using).
- Drain excess fat from the beef, leaving a small amount for flavor.
- Add garlic and ginger to the beef and cook 30–60 seconds until fragrant.
- Pour sauce over the beef and simmer 2–3 minutes until slightly thickened.
- Stir in diced water chestnuts and cook briefly to warm through.
- Remove from heat and stir in most of the green onions, reserving some for garnish.
- Transfer filling to a serving bowl, garnish with remaining green onions and sesame seeds, and serve with lettuce leaves for wrapping.
Notes
Use butter lettuce for soft, flexible wraps or iceberg for extra crunch. Do not overcook the beef to prevent dryness. Always serve the filling warm and the lettuce cold for the best texture contrast.
