Ingredients

• 1 pound lean ground beef

• ½ onion, diced

• ½ teaspoon garlic powder

• 1 can water chestnuts, drained and chopped

• 2 cups cooked white rice

• Boston/Bibb/Butterhead lettuce, leaves removed from stem

• ½ cup shredded carrot

For the sauce

• ¼ cup soy sauce

• ¼ cup water

• ½ tablespoon sesame oil

• 2 teaspoons minced garlic

• 2 tablespoons honey

• 1 tablespoon fresh minced ginger

• 2 teaspoons cornstarch

• 1 teaspoon red pepper flakes

• 1 teaspoon sesame seeds

Steps

1. To make the sauce, combine ¼ cup of soy sauce, ¼ cup of water, ½ tablespoon of sesame oil, 2 teaspoons of minced garlic, 2 tablespoons of honey, 1 tablespoon of fresh minced ginger, 2 teaspoons of cornstarch, 1 teaspoon of red pepper flakes, and 1 teaspoon of sesame seeds in a small bowl or measuring cup

2. Add 1 pound of lean ground beef and ½ an onion finely diced to a saute pan and cook over medium heat

3. Use a wooden spoon to break the meat up into small pieces as it cooks

4. Season with a ½ teaspoon of garlic powder and stir to combine

5. If you can, try to siphon out or pour away and remove some of the rendered cooking fat from the pan

6. Add all the chopped water chestnuts to the cooked beef and onions and stir to incorporate

7. Pour the prepared sauce all over the pan and stir to combine

8. Continue heating for a few minutes until the sauce begins to thicken

9. To assemble your lettuce wraps, lay down a piece of lettuce, spoon some cooked white rice on top of the lettuce, then lay a few spoonfuls of the meat filling on top and finish with a pinch of grated carrot

10. Continue assembling the remaining lettuce wraps until you’ve used all your ingredients or made enough wraps for your dish to serve

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