Chinese lettuce wraps







Cook Time

5-10 Min


  • 450g/1lb minced beef
  • 12–16 iceberg lettuce leaves
  • 225g/8oz canned water chestnuts, drained and chopped
  • 200g/7oz onion, chopped
  • 2 tablespoons minced garlic
  • 2 tablespoons light soy sauce
  • 50ml/2fl oz hoisin sauce
  • 2 teaspoons minced fresh root ginger
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon chilli sauce
  • 1 bunch of spring onions, chopped
  • 3 teaspoons dark sesame oil
  • Sauté the beef and onion in a large frying pan over a medium heat. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar and chilli sauce. Continue stirring and cooking until browned.
  • Add the water chestnuts, spring onions and sesame oil. Stir and cook for a further 1–2 minutes.
  • To serve, arrange the lettuce leaves on the outer rim of a large serving plate. Put the meat mixture in the centre of the plate. To eat, spoon the meat mixture on the lettuce and wrap the leaf around the filling.
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