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Ingredients
- 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
Instructions
- 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
