A recipe by Julie Van Rosendaal
Set a large skillet over medium-high heat.
Add a drizzle of canola and sesame oil and cook the beef, breaking it up with a spoon until it’s no longer pink.
Add the asparagus or red pepper), soy sauce, cilantro and onions to the pan and cook, stirring, until the asparagus is bright green and any excess moisture has cooked off.
Add the hoisin sauce and stir to heat through.
Serve the beef mixture in a bowl with lettuce leaves to fill, top with peanuts, wrap and eat.