Kung Pao Beef Lettuce Wraps

My favorite I-don’t-want-to-cook-dinner dinner. I keep a mason jar of this sauce in my fridge just in case and it comes together in a flash.

Filling:
2 lbs Lean Ground Beef
1 Tablespoon Sesame Oil
¼ teaspoon Ginger; grated
½ cup Carrots; chopped
1 small Onion; chopped
1 clove Garlic; finely minced
1 small Zucchini; chopped
1 can Water Chestnuts; diced
Salt and Pepper to taste
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Kung Pao Sauce:
1 ½ Tablespoons Sesame Oil
1 Tablespoon Chili Paste
1 teaspoon Apple Cider Vinegar
1 teaspoon Hoisin Sauce
½ teaspoon Fish Sauce
1 ½ cup Beef Broth
2 Tablespoons Brown Sugar
1 teaspoon Garlic Powder
¼ teaspoon Red Pepper Flakes
2 cloves Garlic; minced
1 Tablespoon Cornstarch
¼ cup Soy Sauce
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6-10 Lettuce leaves
¼ cup Toasted Peanuts
2 cups Fried Rice Pasta
2 Tablespoons Green Onion; diced
1 teaspoon Sesame Seeds

1. In a large skillet oven over medium-high heat add a liberal drizzle of sesame oil. Brown the beef and use a slotted spoon to remove it from the pan. Set aside.

2. In a sauce pan over medium-high heat, add the sauce ingredients, minus the cornstarch and cold water, and bring to a boil, then reduce to simmer.

3. Meanwhile, add the onion, carrots and water chestnuts to the skillet. Sauté until the vegetables are tender before adding the ginger and garlic. Mix the beef in and pour the sauce over top; mixing until well coated. In a small bowl, combine the cornstarch and cold water, then pour the slurry over the beef filling. Stir frequently until thickened.

4. Serve with lettuce leaves; topped with sticky rice or crispy rice pasta. Garnish with Sesame seeds, toasted nuts or green onions.

5. Enjoy!