Spicy Asian Lettuce Wraps

• 1/4 cups Reduced Sodium Soy Sauce
• 1 teaspoon Toasted Sesame Oil
• 2 teaspoons Sriracha Sauce
• 2 Tablespoons Rice Vinegar
• 2 teaspoons Brown Sugar
• 1 Tablespoon Olive Oil
• 1 Tablespoon Ginger, Finely Grated
• 2 cloves Garlic, Minced
• 4 whole Green Onions, Sliced, White And Green Parts Separated
• 1 cup Shredded Carrots
• 1 pound Lean Ground Beef
• 8 ounces, weight Can Sliced Water Chestnuts, Drained
• 12 leaves Lettuce (bibb Or Butter)

1. To make sauce, combine soy sauce, toasted sesame oil, Sriracha sauce, vinegar and brown sugar in a small bowl.
2. Set aside.
3. To make filling, heat olive oil in large skillet over medium heat.
4. Add ginger and garlic and stir, being careful not to burn garlic.
5. Once the ginger and garlic become fragrant, add the white parts of the green onions and the shredded carrots.
6. Saute about 3-4 minutes until vegetables begin to soften.
7. Add ground beef and cook until beef is no longer pink.
8. Add water chestnuts and sauce and simmer about 5 minutes until sauce begins to thicken.
9. Remove from heat.
10. Spoon mixture into lettuce leaves and top with green onion tops.

soy sauce, sesame oil, sriracha sauce, rice vinegar, brown sugar, olive oil, ginger, garlic, green onions, carrots, ground beef, water, bibb

Taken from tastykitchen.com/recipes/main-courses/spicy-asian-lettuce-wraps-2/ (may not work)