Asian Beef Lettuce wraps

Ingredients

• Romaine lettuce

  raw

  12 leaf outer or 336g

• Canola oil

  high stability, non-trans, high oleic (70%)

  1 tbsp or 14g

• Red bell pepper

  raw

  1 medium or 119g

• Onion

  raw

  1 medium or 110g

• Ground beef

  raw, 90/10

  16 oz or 454g

• Salt

  table

  ¼ tsp or 2g

• Black pepper

  ground

  ¼ tsp or 0.5g

• Garlic

  raw

  2 clove or 6g

• Tamari soy sauce

  1 tbsp or 18g

• Hoisin sauce

  ¼ cup or 64g

• Chili pepper hot sauce

  hot, canned, immature green

  1 ½ tbsp or 23g

• Ground ginger

  1 tsp or 2g

• Rice wine vinegar

  1 tbsp or 15g

• Honey

  ½ tbsp or 11g

• Scallions

  tops only

  4 stalk or 48g

Directions

1. Gently rinse lettuce leaves and pat dry, careful not to tear them. Set aside. In a large nonstick skillet, heat oil over high heat. Add bell pepper and onion, cook 3 minutes. Add ground beef and cook 5 minutes, breaking up with a wooden spoon. Drain grease and return pan to stovetop; reduce heat to medium. Season with salt and pepper. Stir in garlic, soy sauce, hoisin and chili sauces, ginger, rice wine vinegar and honey. Cook until sauce has thickened, 3-4 minutes. Stir in green onions. Spoon meat mixture into a medium bowl and place on a large serving platter. Arrange lettuce leaves around the bowl and serve.