Whisk together hoisin, soy sauce, vinegar, sesame oil and cornstarch in a small bowl until smooth. Set aside until needed.
Warm the peanut oil in a large skillet over medium high heat. Add the beef and cook until no longer pink, crumbling with the spoon, about 5 minutes. Stir in the mushrooms, water chestnuts, ginger and half of the green onions. Sauté for about 3 minutes. Stir in the broccoli slaw and hoisin mixture, and cook while stirring until the mixture bubbles and thickens slightly, about 1 minute.
To serve, spoon a little of the beef mixture inside each lettuce cup and top with your choice of condiments.
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