Thai Beef Lettuce Wraps with Fluffy Rice

Cook Rice:

In a medium pot, bring 1¼ cups water to a boil. Stir in the rice; cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more tablespoons of water. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Prepare Ingredients:

While rice cooks, wash the fresh produce. Peel and mince the garlic and ginger. Roughly tear coriander leaves, discarding stems. Pull off 6 large lettuce leaves for cups. Roughly chop water chestnuts.

Sauté Garlic and Ginger:

Heat canola oil in a medium pan over medium-high heat. When oil is shimmering, add ginger and garlic and cook until fragrant, about 1 minute.

Brown Beef:

Add soy sauce and beef to the pan with ginger and garlic. Season with salt and pepper. Cook, breaking up with the back of a spoon, until browned, about 5 minutes.

Finish Beef:

While beef browns, in a large bowl add the hoisin sauce. When browned, using a slotted spoon, transfer beef to the bowl with the hoisin sauce. Add coriander and water chestnuts. Stir to combine. Taste and add salt and pepper as needed.

You Plate It:

Divide rice evenly among lettuce cups, then top with beef mixture. Divide lettuce cups evenly between plates. Garnish with peanuts and serve. Enjoy!