These look just as good as they taste! I’ve been able to get pickier eaters to eat more vegetables making meals like this, and I enjoy making it. Make sure you check the hoisin sauce label – I am able to get several brands here that are gluten free, but the standard hoisin has it.
1 pound lean beef
1 onion, diced
1 and 1/2 cups green cabbage, chopped
1 tomato, diced
1 head iceberg lettuce
2 cups bean sprouts
1/2 cup hoisin sauce
2 tablespoons olive oil
salt and pepper
Heat a large skillet on medium heat and add the beef. Cook until it’s no longer pink. Drain the extra fat or use a large slotted spoon and transfer the beef to a different bowl. Add the olive oil to the pan and the onions. After cooking the onions for a few minutes, add the cabbage and cook until it’s tender.
Make little bowls out of the iceberg lettuce and carefully scoop the beef mix into them and top with the chopped tomatoes. Serve warm. You can pick them up and eat like a taco, or eat more like a salad. Serves 3-4 and reheats well for tomorrow’s lunch!