Thai Beef Lettuce Wraps with Basil Rice

Ingredients

• ½ cup jasmine rice
• ½ ounce ginger
• 1 clove garlic
• 3 tablespoons roasted salted peanuts
• ¼ cup water chestnuts
• 1/8 ounce basil
• Cilantro
• 1 head butter lettuce
• 12 ounces ground beef
• 1/2 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon light brown sugar
• 1/2 tablespoon Sriracha hot sauce
• 1 tablespoon Canola Oil
• 1 cup water

Instructions

1. 1

   Cook Rice

   In a small pot, combine rice, 1 cup water, and ¼ teaspoon salt and bring to a boil over high heat.  Reduce heat to medium low, cover, and simmer until water is fully evaporated, 10-12 minutes.  Remove pot from heat and let stand, still covered, for 10 minutes.  Fluff rice with fork, then cover to keep warm until ready to serve.

2. 2

   Prepare Ingredients

   While rice cooks, trim and discard skin of ginger and mince.  Mince garlic.  Roughly chop peanuts.  Roughly chop water chestnuts.  Rinse remaining produce.  Roughly chop basil and cilantro leaves, discarding stems and keeping herbs separate.  Pat lettuce dry with paper towel, pull off 6 large leaves for wraps, and divide between serving plates.  Pat beef dry with paper towel.

3. 3

   Sauté Aromatics

   Heat 1 tablespoon canola oil in a medium pan over medium-high heat. When oil is simmering, add ginger and garlic and sauté, stirring about 1 minute.

4. 4

   Brown Beef and Make Sauce

   Add soy sauce and beef to pan with aromatics over medium-high heat.  Season with ¼ teaspoon salt and pepper as desired and cook, breaking up meat, until browned, about 5 minutes.  Meanwhile, in a large bowl, whisk together hoisin sauce, brown sugar, and Sriracha.

5. 5

   Season Beef

   Using a slotted spoon, transfer browned beef to bowl with sauce.  Stir in water chestnuts and cilantro to combine.  Taste and add more salt and pepper as desired.

6. 6

   Plate Thai Lettuce Wrap

   Stir basil into pot with rice.  Divide basil rice evenly among lettuce wraps, then spoon over beef.  Garnish with peanuts and dig in!