Ingredients Jump to Instructions ↓

  1. 1 pound Ground Beef Or Turkey

  2. 2 Tablespoons Peanut Oil, Or Other Light Cooking Oil

  3. 1 whole Onion (small)

  4. 1 clove Garlic, Large

  5. 1 piece Fresh Ginger (1 Inch Long)

  6. 1 whole Red Pepper cups Diced Water Chestnuts

  7. 3 Tablespoons Chinese Cooking Wine

  8. 4 Tablespoons Soy Sauce

  9. 1 Tablespoon Oyster Sauce

  10. 1 Tablespoon Peanut Chili, Or Satay, Sauce

  11. 1 Tablespoon Hoisin Sauce

  12. 1 teaspoon Sesame Oil

  13. 1 head Iceberg Lettuce

Instructions Jump to Ingredients ↑

  1. The prep for this dish takes the longest, so get everything chopped and ready beforehand. Once you get cooking, you add ingredients fairly quickly. Prep the veggies: Dice the onion and red pepper. Drain and rinse the water chestnuts. Mince the garlic and the ginger. Cut out the core of the iceberg lettuce and give it a rinse. Allow the lettuce to drain, and carefully loosen the leaves. Prep the sauce: Mix together the soy sauce, oyster sauce, peanut chili sauce, hoisin sauce and the sesame oil. Heat a wok or large saute pan over medium-high heat. Add the peanut oil to the pan, allow it to heat up for a minute, then add the diced onion. Cook the onion for a few minutes. When it starts to become translucent (after 4 or 5 minutes), add the garlic and ginger. Stir fry for 30 seconds, then add the ground meat. Brown the meat, then add the red pepper and water chestnuts, stirring constantly. After another 3 or 4 minutes, add in the Chinese cooking wine. Allow this to sizzle and cook for about a minute, then add in the sauce. Stirring frequently, let this cook for 2 or three minutes. The sauce should thicken a bit. If it doesn’t, you can add a teaspoon or two of cornstarch. Serve with the iceberg lettuce: take one leaf and add a few heaping spoonfuls of the meat mixture, fold up, and enjoy! I recommend serving this with steamed rice.


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