Description

A vibrant and hands-on Thai-inspired dish combining savory ground beef, earthy mushrooms, and aromatic sauce, all wrapped in crisp lettuce cups. This fusion recipe is flavorful, refreshing, and fun to eat.

Ingredients

1 Tbsp canola oil

1 lb ground beef

1/2 cup finely chopped onion

1 1/2 cups finely chopped cremini mushrooms

2 Tbsp garlic, diced

1 Tbsp soy sauce

1/4 cup hoisin sauce

2 tsp fresh ginger, minced

1 Tbsp rice wine vinegar

1 tsp sriracha sauce (adjust to taste)

3 green onions, sliced

2 tsp sesame oil

Boston, Iceberg, or Bibb lettuce leaves, rinsed and dried

1/4 cup chopped peanuts (optional)

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Instructions

Heat canola oil in a skillet over medium-high heat. Add ground beef, onion, and mushrooms. Cook, stirring and breaking up beef, until browned and cooked through.
In a small bowl, whisk together garlic, soy sauce, hoisin sauce, ginger, rice wine vinegar, and sriracha.
Pour sauce mixture over beef and stir to coat. Cook for another 2–3 minutes until heated through.
Remove skillet from heat and stir in green onions and sesame oil.
Spoon meat mixture into lettuce leaves. Top with chopped peanuts and extra sriracha if desired. Serve immediately.

Notes

Swap ground beef for turkey, chicken, or pork as preferred.
Add frozen mixed vegetables to bulk out the filling.
Omit peanuts for a nut-free option or use mint/cilantro as topping variations.
Store meat mixture separately and assemble lettuce cups fresh to avoid sogginess.
Make vegetarian by using tofu, tempeh, or extra mushrooms.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stir-Fry
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 6g
Sodium: 620mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 18g
Cholesterol: 55mg