Servings: 4

Butter lettuce leaves (15 to 20) Butter lettuce leaves (15 to 20)
 
1 pound 80% lean or more fresh ground beef 1 pound 80% lean or more fresh ground beef
 
1 tablespoon EVOO 1 tablespoon EVOO
 
1 large white onion, finely chopped 1 large white onion, finely chopped
 
¼ cup hoisin sauce ¼ cup hoisin sauce
 
2 cloves fresh garlic, minced 2 cloves fresh garlic, minced
 
1 tablespoon soy sauce 1 tablespoon soy sauce
 
1 tablespoon rice wine vinegar 1 tablespoon rice wine vinegar
 
2 teaspoons ginger paste 2 teaspoons ginger paste
 
1 dash Asian chile pepper sauce 1 dash Asian chile pepper sauce
 
2 teaspoons Asian (dark) sesame oil 2 teaspoons Asian (dark) sesame oil
 
1/2 lb bean sprouts ½ lb bean sprouts
 
Salt Salt
 
Pepper Pepper

Heat EVOO in a large skillet over medium-high heat.
Add beef; cook and stir until browned and crumbly, 5 to 7 minutes.
Drain and discard grease; transfer beef to a bowl.
Add onion to the same skillet; cook and stir until just tender, 5 to 7 minutes.
Stir in hoisin sauce, garlic, soy sauce, vinegar, ginger until well combined.
Add sesame oil cook and stir until the onions just begin to wilt, about 2 minutes. Push aside in pan.
Add bean sprouts to pan and splash with soy sauce, pepper, salt, vinegar and stir until heated.
Remove from pan and put in serving bowls.
Put a spoonful of meat into a lettuce leaf, top with bean sprouts and eat

Asian  Asian