Spicy Akaushi Wagyu Ground Beef Lettuce Wraps

A light yet incredibly flavorful way to enjoy Legendary Akaushi Wagyu ground beef. These wraps are packed with savory-spicy notes and a unique sweet-and-nutty drizzle.

Yields: 4-6 servings Prep time: 20 minutes Cook time: 15-20 minutes

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Ingredients:

For the Spicy Akaushi Wagyu Filling:

• 1 lb Legendary Akaushi Wagyu Ground Beef
• 1 tablespoon sesame oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, finely diced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sriracha (or to taste)
• 1 teaspoon brown sugar
• ½ cup water chestnuts, finely chopped
• 2 green onions, sliced (reserve some for garnish)
• ¼ cup fresh cilantro, chopped (reserve some for garnish)

For the Peanut Drizzle:

• ¼ cup creamy peanut butter
• 2 tablespoons warm water
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon honey or maple syrup
• ½ teaspoon sriracha (optional)

For Serving:

• 1 large head of butter lettuce or romaine hearts, leaves separated and washed
• Optional garnishes: Toasted sesame seeds, extra cilantro, lime wedges

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Instructions:

1. Prepare the Peanut Drizzle: In a small bowl, whisk together the peanut butter, warm water, soy sauce, lime juice, honey (or maple syrup), and optional sriracha until smooth and drizzle-able. If too thick, add a tiny bit more warm water. Set aside.
2. Brown the Ground Beef: Heat the sesame oil in a large skillet or wok over medium-high heat. Add the Legendary Akaushi Wagyu ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat, but Akaushi's rendered fat is flavorful, so leaving a little is fine.
3. Sauté Aromatics & Vegetables: Add the diced yellow onion to the skillet with the beef and cook until softened, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Add the diced red bell pepper and chopped water chestnuts, cooking for 3-5 minutes until slightly tender-crisp.
4. Add Sauces & Finish Filling: In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sriracha, and brown sugar. Pour this sauce mixture over the beef and vegetables in the skillet. Stir well to combine and cook for 2-3 minutes, allowing the sauce to thicken slightly and coat everything.
5. Stir in Fresh Herbs: Remove the skillet from heat. Stir in most of the sliced green onions and chopped cilantro.
6. Assemble Lettuce Wraps: Arrange the separated lettuce leaves on a serving platter. Spoon the spicy Akaushi Wagyu filling into the lettuce cups. Drizzle generously with the prepared peanut sauce.
7. Garnish & Serve: Garnish with reserved green onions, cilantro, and toasted sesame seeds if desired. Serve immediately with extra lime wedges on the side for a fresh squeeze.

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