- 12 ounces ground beef or ground lean lamb
- 1 onion, minced
- 3 cloves garlic, minced or pressed
- 1 teaspoon cornstarch
- 1/4 cup dry sherry
- 1/4 cup chicken broth
- 1/4 cup minced cilantro
- 3 tablespoons hoisin sauce
- 3 cups finely shredded iceberg or romaine lettuce
- 4 pocket breads (each 6 – 7 inches diameter), cut in half crosswise
- Combine beef, onion, and garlic in a wide frying pan over medium-high heat. Cook, stirring often, until meat is well browned (10 to 12 minutes). Meanwhile, in a small bowl, stir together cornstarch, sherry, and chicken broth; set aside.
- To beef mixture add cilantro, hoisin sauce, and broth mixture. Cook, stirring, until sauce boils; spoon beef into a warm bowl and keep warm.
- To eat, divide lettuce into pita pockets, then top with beef. Serve immediately.