- 1 1/2 pounds ground beef chuck
- 1/2 cup hoisin sauce
- 1/2 cup Asian peanut sauce
- 1 medium cucumber, seeded and chopped
- 1/4 cup torn fresh mint leaves
- Salt and pepper
- 12 large Boston lettuce leaves, 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 to beef mixture; toss gently. Season with salt and pepper. Serve in lettuce leaves. Garnish with mint.