1 lb lean ground beef
2 cloves garlic, minced
4 green onions, chopped with whites and greens separated
Salt and pepper, to taste
1 cup mushrooms, sliced
2 1/2 tbsp hoisin sauce (I recommend Asian Family)
1/2 cup water*
1/2 cups bok choy, chopped
1/2 cup raw cashews
Butter lettuce or iceberg lettuce, separated into leaf cups
Prepared rice
Prepare your rice according to package directions.
In a large frying pan over medium-high heat, brown the beef about 8-10 minutes. Add the garlic, whites of onions, salt and pepper and saute until mushrooms are browned about 4-6 minutes. Turn the heat down to medium and add the hoisin sauce, water and bok choy. Stir to combine and simmer until the sauce thickens and the bok choy gets tender about 3-5 minutes. Remove from the heat.
While the beef mixture is simmering, place the raw cashews in a small, dry frying pan over medium heat. Watch them carefully and toss them around until they turn a nice golden color on the outside. Remove from pan to a cutting board. Let cool for a few minutes then chop coarsely with a sharp knife.
Stir the cashews and green part of onion into the beef mixture. Serve with lettuce cups and rice. You could spoon both rice and cashew-beef mixture into the lettuce cups and eat, or just the beef mixture and eat the rice separately. It's up to you, but in my humble opinion, it's ALL delicious.
*Adjust the amount of water you use depending on the thickness of your hoisin sauce. Mine is REALLY thick.
