Easy Ginger Beef Lettuce Wraps

By Simply Scratch

Ingredients

1/4 cup hoisin sauce
2 tablespoons ginger paste (finely grated or a 2-inch piece finely minced)
1/2 teaspoon red pepper flakes
1/3 cup beef stock ( or broth)
3 tablespoons low-sodium tamari
olive oil cooking spray
4 green onions (sliced, light and dark parts separated)
3 cloves garlic (minced)
2 pounds lean ground beef
1 tablespoon cornstarch (plus 1 teaspoon cold water for slurry)
2 heads Bibb lettuce (iceberg or romaine lettuce (depending on size))
1/3 cup chopped lightly salted peanuts
1/2 cup matchstick carrots
1/2 cup matchstick radishes
cilantro leaves
green onions (dark parts)
Sriracha hot sauce

Prep Time10mins
Cook Time15mins
Servings6

Instructions

In a bowl whisk together the hoisin, ginger, pepper flakes, beef stock or broth and tamari. Set aside.

Spray a 10-inch deep-sided skillet with cooking spray and heat on medium. Add in the light parts of 4 green onions (saving the dark parts for serving) and the garlic and cook for 1 to 2 minutes.

Next add in the ground beef, using a wooden spoon to break the beef up into small crumbles. Cook until no longer pink, about 10 to 15 minutes, then drain off any fat and discard. While the beef is cooking, I prep the finishing garnishes.

Pour in the ginger hoisin sauce and stir. Bring to a simmer and cook for 5 minutes. Stir in the cornstarch slurry and stir until thickened.

Let the filling cool slightly before piling into lettuce leaves and topping with carrot, radish, cilantro leaves, the dark parts of the 4 green onions, crush peanuts and sriracha.