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.
You can buy Siri's book here.
This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!
- 1 tablespoon finely chopped ginger
- 2 teaspoons minced garlic
- 2 tablespoons toasted sesame oil
- 1/ 2 cup finely chopped red bell pepper
- 1/ 4 cup finely chopped water chestnuts
- 1 pound ground beef chuck
- 3 tablespoons tamari, or soy sauce
- 2 tablespoons fresh lime juice
- 1 1/ 2 tablespoons honey
- 2 teaspoons fish sauce
- 1/ 4 cup freshly chopped cilantro
- 2 tablespoons freshly chopped mint
- 12 large leaves green leaf lettuce
- 1 (3 inch) piece English cucumber, cut into matchsticks
- Sriracha chile sauce, or chile garlic sauce (optional)
- Roasted salted peanuts, chopped, optional
Heat the ginger, garlic, and 1 tablespoon 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 tamari, lime juice, honey, fish sauce, and remaining 1 tablespoon oil, and cook until slightly thickened and sauce coats the beef, about 1 minute. Remove 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.