Chili Beef Lettuce Wraps

Ingredients for 2 servings:

• olive oil
• 500 g minced meat, mixed
• 1 tsp sesame oil
• 2 garlic cloves, finely chopped
• 1 piece(s) of ginger root, approx. 3 cm, finely chopped
• 2 chili peppers, red, pitted
• 1 tbsp brown sugar
• 1 tbsp fish sauce (good from the Asian shop)
• 1 lime(s), zest, juice of one half
• 3 spring onions
• salt and pepper
• 2 pieces of lettuce heart(s)
• 1 tbsp soy sauce
• e.g. lime juice from the other half of the lime (see above)
• 1 tsp sesame oil
• ½ chili pepper(s), finely chopped
• 2 tsp fish sauce
• 1 tsp brown sugar
• 1 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Preheat a large frying pan over high heat. Season the minced meat with salt and pepper and add it to the hot pan with a splash of olive oil. Fry for about 5-7 minutes, until very crispy and crumbly. Drain the minced meat in a sieve and set aside. Wipe the pan with kitchen paper and reduce the heat slightly. Add the sesame oil and fry the garlic, chili, and ginger with the sugar for 2 minutes. Add the drained minced meat and toss everything well. Add the fish sauce and return to the heat. Now add the lime zest and the juice of one lime half to the pan. Trim the spring onions, slice them into fine rings, and toss them in the pan for 30 seconds. Then remove the pan from the heat. For the dressing, stir together all the ingredients. To serve, separate the lettuce hearts into individual leaves and wash them. Then put a little of the minced mixture into a lettuce leaf, drizzle with some of the dressing, and roll it up to eat.