Cooking Instructions
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Step 1
Peel and cut
Yellow Onion (1/2)
into quarter inch, diced pieces and set aside.
Step 2
Chop
Garlic (1 clove)
and set aside.
Step 3
Finely chop
Pickled Ginger (1/2 Tbsp)
and set aside.
Step 4
Finely chop half of the
Water Chestnuts (1/2 cup)
and set aside.
Step 5
Thinly slice
Scallions (1 bunch)
and set aside.
Step 6
Heat a medium sauté pan over medium-high heat, and add
Vegetable Oil (1/2 Tbsp)
.
Step 7
Add
85/15 Lean Ground Beef (8 oz)
,
Salt (1/4 tsp)
, and
Ground Black Pepper (1/4 tsp)
. Cook until browned, breaking up the beef into medium-sized pieces while cooking, about 6 minutes.
Step 8
Remove from heat and place the beef on a plate.
Step 9
In the same pan used for the beef, heat
Vegetable Oil (1 tsp)
over medium-high heat and add the yellow onion. Stir occasionally, and cook until soft and caramelized, about five minutes.
Step 10
Add
Gluten-Free Hoisin Sauce (2 Tbsp)
, garlic,
Tamari Soy Sauce (1/2 Tbsp)
,
Rice Vinegar (1/2 Tbsp)
, ginger and
Sriracha (1 tsp)
to the pan with the onion mixture. Stir to combine.
Step 11
Add
Water Chestnuts (1/2 cup)
, scallion,
Sesame Oil (1/2 Tbsp)
and cooked beef to the pan. Cook and stir until the green onions begin to wilt, about one minute.
Step 12
Place four
Butter Lettuce (8)
on each plate, and evenly distribute the beef mixture.
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