Ingredients
1
Tbsp
Olive Oil
1
lb
Beyond Beef
2
cloves
Garlic
(minced)
1
Onion
(diced)
1
cup
Carrots
(shredded)
3-4
stalks
Celery
(diced)
¼
cup
Hoisin Sauce
2
Tbsp
Soy Sauce
1
Tbsp
Rice Wine Vinegar
1
Tbsp
Fresh Ginger
(freshly grated)
1
Tbsp
optional
Sriracha
8
oz
can
Water Chestnuts
(drained and diced)
2
Green Onions
(thinly sliced)
to taste
Kosher Salt
to taste
Black Pepper
(freshly ground)
1
head
Butter Lettuce
Directions
1
Heat olive oil (1 Tbsp) in a large skillet over medium high heat. Add Beyond Beef (1 lb) and cook, breaking it apart as it cooks, until browned, about 5-10 minutes.
2
Stir in garlic (2 cloves, minced), onion (1, diced), carrots (1 cup, shredded), celery (3-4 stalks, diced), hoisin sauce (¼ cup), soy sauce (2 Tbsp), rice wine vinegar (1 Tbsp), ginger (1 Tbsp) and Sriracha (1 Tbsp optional) until vegetables have softened, about 5-8 minutes.
3
Stir in chestnuts (8 oz can) and green onions (2) until tender, about 1-2 minutes; season with salt and pepper, to taste.
4
To serve, wash and separate the lettuce leaves. Spoon 1-2 tablespoons of the filling into the center of a lettuce leaf, taco-style.
Extra Notes
Adapted to be fully vegan using Beyond Beef in place of ground chicken. Most hoisin sauces are vegan, but it's worth checking the label to be sure.