1 1/2 lbs. ground beef chuck
1/2 cup hoisin sauce
1/2 cup Asian peanut sauce
1 medium cucumber seeded, chopped
1/4 cup torn fresh mint leaves
Salt and pepper
12 large Boston lettuce leaves (about 2 heads) or iceberg or romaine lettuce
Fresh mint leaves
Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings.
Stir in hoisin sauce and peanut sauce; heat through.
Just before serving, add cucumber and torn mint; toss gently. Season with salt and pepper. Serve beef mixture in lettuce leaves. Garnish with mint.
Janice Elder NORTH CARLOLINA