Beef Asian Lettuce Wraps

What?! You say. You've already posted this recipe!!
No, No I haven't. I posted the chicken ones. I stated you *could* make it with beef, but I'd personally never tried it. Well, now I have. And I did some shimmying and shaking of the recipe to compensate for the beef vs. chicken difference.
So , now. again I say:
BEEF Asian Lettuce Wraps:

I browned and drained 1 lb ground beef, then added the sauce and veggies and simmered together about 20 minutes.
While browning meat, chop up all your veggies.
~Sauce~
2.5 tablespoons sesame oil
1 TB water
1/4 cup soy sauce
3 tablespoons brown sugar
1 teaspoon rice wine vinegar
3 green onions bunches, or  about 1/2 cup chopped onion
4 cloves garlic, minced fine, or smashed to bits the way I do it.
~Veggies~
1 8oz can sliced water chestnuts, minced to the size of corn kernels-ish
**I also added 1 stalk celery, cut small and thin like double thick toothpick size
1 small grated carrot [ about 1 cup]
and  1/2 can bean sprouts to fill these out.
Verrry nice. And a sneaky way to add a couple serving of veggies you really don't even taste. But you feel better just knowing they are there. At least I do. Don't you? No really, don't you? You should. At least I think you should. So there. But I digress...

Again, I searched online to see if I could find an actually appetizing picture of these. No. None exists. So, though this looks not too terribly mouthwatering, they are very, very, good. And fast. Did I mention fast? Because I got these puppies done, start to finish, even starting with frozen ground beef I forgot to take out before hand- in 30 minutes. Beat that!

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