Method

1. Heat half the oil in a large wok or heavy frying pan over high heat. Add half the beef and cook for 1–2 minutes, breaking it up with a wooden spoon until just browned. Transfer to a bowl and repeat with remaining oil and beef.
2. Return the wok to high heat. Add the green onions, capsicum, carrot, mushrooms and water chestnuts. Stir-fry for 1–2 minutes until just tender but still vibrant.
3. Return the beef to the pan. Add hoisin sauce and water, tossing well to coat. Cook for a further minute until glossy and heated through. Remove from heat and fold through coriander and bean sprouts.
4. Arrange lettuce leaves on a large serving platter. Spoon the beef mixture into each leaf and finish with extra green onions, coriander, peanuts and chilli if using. Serve with fresh lime wedges.

Original recipe – Australian Beef