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  • 1 pound ground sirloin
  • 1/3 cup hoisin sauce
  • 1/4 cup peanut sauce
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 1/2 cup shredded carrot
  • 1 cup peeled, seeded and chopped cucumber
  • 1 (8-ounce) can water chestnuts, drained and finely chopped
  • 2 tablespoons chopped fresh mint leaves (optional)
  • 8 Boston or red leaf lettuce leaves


  1. Cook meat in a large nonstick skillet until done.
  2. Stir in hoisin and peanut sauces, salt, and pepper. Remove from heat. Add carrot, cucumber, water chestnuts and mint.
  3. Divide mixture among lettuce leaves and roll up.
Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.

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The recipe was originally published as Beef Lettuce Wraps on

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