Beef lettuce wraps
These beef lettuce wraps pack a battalion of flavors by combining browned ground beef with a tantalizing combination of sweet, salty and spicy sauces and finishing it with fresh mint and cilantro.
Iceberg and romaine can be substituted for the bibb lettuce.
From the story: Flavor on a leaf
Saute the ground beef until thoroughly cooked, about 5 minutes. Using a fine mesh strainer, drain the beef of all juices and oils.
Place a medium saute pan over high heat. Add the grapeseed oil. Saute the water chestnuts until crisp, 2 minutes. Add the beef, sweet chile sauce, soy sauce and kechap manis. Mix until the sauces are incorporated. Cook about 1 minute. Add the mint and cilantro, mixing well.
Transfer the mixture to a 4-ounce bowl and garnish with the green onions. Place the bowl onto a larger plate (the restaurant uses an 8-inch-square one). Surround the bowl with the lettuce leaves. Serve with a spoon for scooping the filling into the leaves.
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