Savvy with Abbie

Although Instagram voted "no" for this to be a food blog recipe and I only took one photo, I decided to share anyway because these Ground Beef Asian Lettuce Wraps were so delicious. The original recipe that I used is from The Cookie Rookie for PF Changs Lettuce Wraps . I did change a few things including ground beef in place of chicken, removed the sriracha, used onion powder instead of diced onion, regular lettuce in place of butter lettuce, garlic powder instead of minced garlic, ground ginger in place of grated ginger, and no water chestnuts.  Ingredients: 1/4 cup hoisin sauce 1/4 cup low sodium soy sauce 1 tbsp rice wine vinegar 1 tsp cornstarch 2 tsp sesame oil 1 pound ground beef (we have been using 93/7) 2 tbsp onion powder 2 tsp garlic powder 1 tsp ground ginger green onions, to top 1 head of lettuce for serving Directions: Whisk together the hoisin sauce, soy sauce, rice wine vinegar and cornstarch. Set aside. In a large skillet over medium heat, add the sesame oil.

Holy Moly. If you want to have the most amazing lettuce wraps, you will want to try these! I could not stop eating them! I used the recipe from the back of the lettuce wraps seasoning and it worked out perfect. The only difference is I didn't use chicken but ground beef instead. And we used lean ground beef so it's kidney-friendly.  Ingredients: 1 package Lettuce Wrap Seasoning 1/4 cup water 1 tbsp soy sauce 1 1/2 tsp Monkfruit 1 pound ground beef Water chestnuts Sliced green onions 1 head iceberg lettuce Directions: In a bowl, combine seasoning, water, soy sauce, and monkfruit.  Let sit in the refrigerator for 20 minutes.  In a skillet, combine the ground beef with the seasoning mixture. Cook mixture on high for 1 minute and then turn down to medium until cooked all the way through, about 5-7 minutes. Cut a head of iceberg lettuce and tear off lettuce to use as a bowl or cup. Slice water chestnuts and green onions. Pour the meat mixture in a lettuce cup and then top with water