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Excerpted from Siriously Delicious by Siri Daly. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.
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Yield: Serves or Makes 4
Heat the ginger, garlic, and 1 tablespoon of the oil in a large skillet over medium. Cook until the garlic begins to brown, about 2 minutes. Add the bell pepper and water chestnuts and cook until the vegetables begin to soften 3 to 4 minutes. Remove from the skillet, and set aside.
Add the beef to the skillet and cook, stirring to crumble, until browned, 5 to 6 minutes. Drain, reserving 1 tablespoon of drippings in the skillet. Return the beef and bell pepper mixture to the skillet. Stir in the soy sauce, lime juice, honey, fish sauce, and remaining 1 tablespoon oil, and cook until slightly thickened and coats the beef, about 1 minute. Remove the skillet from the heat, and stir in the cilantro and mint.
Place about 1⁄4 cup of the beef mixture in each lettuce leaf. Divide the cucumber evenly among the lettuce leaves. Drizzle with Sriracha, and sprinkle with peanuts before serving, if desired.