Prep your ingredients. Mince the garlic, grate the ginger, dice the water chestnuts, and slice the green onions. Having everything ready before you turn on the heat makes the cooking process so much smoother.

Brown the beef. Heat the neutral oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, for about 6–8 minutes until no pink remains. Drain any excess fat.

Add the aromatics. Push the beef to one side of the pan and add the garlic and ginger to the empty space. Cook for about 60 seconds until fragrant, then stir everything together.

Add the sauce and vegetables. Pour in the soy sauce, rice vinegar, hoisin sauce, sesame oil, and chili garlic sauce. Stir to coat the beef evenly. Add the water chestnuts and shredded carrots and cook for another 2–3 minutes.

Finish with green onions. Remove from heat and stir in the sliced green onions.

Assemble your wraps. Spoon the beef mixture into individual butter lettuce cups, add your favorite toppings, and serve immediately.