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