Heat a large nonstick skillet or wok over HIGH heat until hot. Add Ground Beef cooking 8 to 10 minutes, breaking into ¾-inch crumbles, and stirring occasionally. Use a slotted spoon to remove Ground Beef from the pan, leaving the fat drippings behind.
Add onions, garlic, and ginger to the pan. Cook, stirring frequently until the onions are starting to brown on the edges. Then, add Ground Beef back into the pan.
Add in the carrot and mushrooms and cook for 2 minutes, stirring regularly.
Add the water chestnuts, baby corn, soy, vinegar, and hoisin sauce. Stir and cook for another 2 minutes.
In a small bowl, dissolve the cornstarch in enough cold water to cover it (about 1 Tbsp.) and whisk together until it thickens. Add the cornstarch slurry to the beef mixture. Cook for 2-3 minutes, stirring frequently until the mixture thickens.
Prepare the iceberg lettuce cups by slicing down on either side of the stem, then carefully separating out the cups by hand. Lettuce cups can be one or two layers thick based on your preference.
Spoon the Ground Beef mixture into the lettuce cups and sprinkle with sesame seeds as desired. Serve immediately.
Nutrition information per serving: 360 Calories; 95 Calories from fat; 10.6 g Total Fat (3.9 g Saturated Fat; 4.2 g Monounsaturated Fat); 69.8 mg Cholesterol; 847.7 mg Sodium; 34.4 g Total Carbohydrate; 7.4 g Dietary Fiber; 36 g Protein; 4.8 mg Iron; 692.7 mg Potassium; 0.1 mg Thiamin; 0.2 mg Riboflavin; 8.9 mg Niacin (NE); 0.6 mg Vitamin B6; 2.2 mcg Vitamin B12; 6.1 mg Zinc; 17.7 mcg Selenium; 103.6 mg Choline.
This recipe is an excellent source of Protein, Dietary Fiber, Vitamin B6, Vitamin B12, Iron, Selenium, Niacin (NE) and Zinc. It is a good source of Riboflavin, Potassium, and Choline.
*Nutrition facts based on 90% lean ground beef