YOUR SOLIN GENERATED RECIPE
Beef and Water Chestnut Lettuce Wraps
Sautéed lean ground beef and crunchy water chestnuts simmered in a savory ginger-tamari glaze, served in crisp iceberg lettuce leaves for a refreshing bite.
INGREDIENTS
8 oz lean ground beef (93/7)
0.5 cup water chestnuts
0.5 cup shredded carrots
0.25 cup yellow onion
2 cloves garlic
1 tsp fresh ginger
2 tbsp tamari
1 tbsp rice vinegar
1 tsp sriracha
4 large iceberg lettuce leaves
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat a large non-stick skillet over medium-high heat and add the lean ground beef, breaking it into small crumbles with a wooden spoon.
Season the beef with sea salt and black pepper, cooking until browned and fully cooked through, then drain any excess liquid if necessary.
Add the diced yellow onion and shredded carrots to the skillet, sautéing for 3-4 minutes until the onion becomes translucent and soft.
Stir in the minced garlic, grated fresh ginger, and sliced water chestnuts, cooking for an additional 2 minutes until the aromatics are fragrant.
In a small bowl, whisk together the tamari, rice vinegar, and sriracha, then pour the sauce over the beef and vegetable mixture.
Toss everything together to coat evenly and simmer for 1-2 minutes until the sauce has slightly thickened and glazed the beef.
Remove from heat and spoon the warm beef filling into the center of the chilled iceberg lettuce leaves, serving immediately.