Servings: 4

16 Boston Bibb or butter lettuce leaves 16 Boston Bibb or butter lettuce leaves
1 lbs lean ground beef 1 lbs lean ground beef
1 tbsp cooking oil 1 tbsp cooking oil
1 large onion, chopped 1 large onion, chopped
¼ cup hoisin sauce ¼ cup hoisin sauce
2 cloves fresh garlic, minced 2 cloves fresh garlic, minced
1 tbsp soy sauce 1 tbsp soy sauce
1 tbsp rice wine vinegar 1 tbsp rice wine vinegar
2 tsp minced pickled ginger 2 tsp minced pickled ginger
1 dash Asian chile pepper sauce, or to taste 1 dash Asian chile pepper sauce, or to taste
1 (8oz) can water chestnuts, drained and finely chopped 1 (8oz) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped 1 bunch green onions, chopped
2 tsp Asian sesame oil 2 tsp Asian sesame oil

Rinse whole lettuce leaves and pat dry, being careful not to tear them. Set aside.
Heat large skillet over medium-high heat. Cook and stir beef and cooking oil in hot skillet until browned and crumbly, 5 to 7 minutes.
Drain and discard grease; transfer beef to bowl. Cook and stir onion in same skillet used for beef until tender, 5 to 10 minutes. Stir in hoisin, garlic, soy sauce, vinegar, ginger, and chile pepper into onions.
Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until just begin to wilt, about 2 minutes.
Arrange lettuce around outer edge of large serving platter and pile meat mixture in center.