· 16 large leaf (blank)s Boston Bibb or butter lettuce leaves· 1 pound lean ground beef· 1 tablespoon cooking oil· 1 large onion, chopped· ¼ cup hoisin sauce· 2 cloves fresh garlic, minced· 1 tablespoon soy sauce· 1 tablespoon rice wine vinegar· 2 teaspoons minced pickled ginger· 1 dash Asian chile pepper sauce, or to taste· 1 (8 ounce) can water chestnuts, drained and finely chopped· 1 bunch green onions, chopped· 2 teaspoons Asian (dark) sesame oil
Step 1Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.Step 2Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.Step 3Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.