ASIAN LETTUCE WRAPS

ASIAN LETTUCE WRAPS 16 Boston Bibb or butter lettuce leaves 1 pound lean ground beef 1 tablespoon cooking oil 1 large onion, chopped 1/4 cup hoisin sauce 2 cloves fresh garlic, minced 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 2 teaspoons minced pickled ginger 1 dash Asian chile pepper sauce, or to taste (optional) 1 (8 ounce) can water chestnuts, drained and finely chopped 1 bunch green onions, chopped 2 teaspoons Asian (dark) sesame oil Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside. Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes. Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.