1 lb. ground beef, try to find a quality local source or try this
1 cup water chestnuts, diced
2/3 cup mushrooms (any kind), diced
1/2 medium onion, diced
1 clove garlic, minced
2 tbsp. coconut sugar, I used this one
2 tsp. rice wine vinegar
Sea salt and ground black pepper, optional
1/4 cup coconut sugar (or less, this is pretty sweet)
1/2 cup warm water or stock
2 tbsp. naturally fermented soy sauce (try Bragg's Aminos for GF)
2 tbsp. rice wine vinegar, like this one
2 tbsp. tomato paste, like this one
2-3 squirts (1/4 tsp.) of sesame oil, like this one
Hot mustard (optional), we used this one
A small head of iceberg lettuce, washed and leaves separated
1. Make the sauce by combining all sauce ingredients indicated above in a small bowl, stirring to mix well. Refrigerate until ready to serve. Reserve the hot mustard for individual use.
2. In a large skillet over medium heat, sauté ground beef, onions, water chestnuts, mushrooms, and garlic until the ground beef is browned. Drizzle the soy sauce, coconut sugar, and rice wine vinegar on top and stir to mix. Cook about five more minutes (or longer on low if you need the time), season with salt & pepper if desired.Comments:
Overall, this is about 10 to 15 minutes prep time (chopping) and about 10 to 15 minutes cook time and the recipe above serves four. You could use chicken breasts (diced) instead of ground beef and if you did you might want to add a little butter or sesame oil (or lard) to the pan. In all honesty, we think these lettuce wraps are way better than PF Chang's. You'll have to let me know what you think!
This post was shared on Show and Share Wednesday, Wednesday Extravaganza, Foodtastic Friday, Foodie Friday at Rattlebridge Farm, and Melt In Your Mouth Monday.