Have you tried sriracha sauce? It’s a sweet and spicy hot sauce that’s been a trend for the last few years. Give it a try, it’s a great topper to these delicious Thai Beef & Mushroom Lettuce Cups made from simple ground beef. Great as an appetizers or main dish.
Thai Beef & Mushroom Lettuce Cups
Ingredients
- 1 lb (500 g) Lean Ground Beef
- 1 ½ cups (375 mL) cremini or button mushrooms, finely chopped
- ½ cup (125 mL) onion, finely chopped
- ¼ cup (60 mL) hoisin sauce
- 1 tbsp (15 mL) sodium-reduced soy sauce
- 1 tbsp (15 mL) rice wine vinegar
- 5 cloves garlic, diced
- 2 tsp (10 mL) gingerroot, minced
- 1 tsp (5 mL) sriracha sauce (or as much as you like)
- 3 green onions, sliced
- 2 tsp (10 mL) sesame oil
- lettuce leaves
- ¼ cup (60 mL) peanuts (optional)
Instructions
- Cook ground beef, mushrooms and onion in large non-stick skillet over medium-high heat, breaking up beef with back of spoon, until cooked through and much of the liquid has evaporated. Drain.
- Meanwhile, combine hoisin sauce, soy sauce, rice vinegar, garlic, gingerroot and Sriracha sauce. Pour over cooked meat mixture and heat through.
- Remove from heat and stir in green onion and sesame oil.
- Serve spooned into lettuce leaves and top with peanuts (if using) and additional Sriracha sauce.
