Chili Beef Lettuce Wrap

Olive oil

½ pound lean ground beef

½ pound ground pork

1 tbsp Toasted sesame oil

2 garlic cloves, peeled and finely chopped

2inch piece of fresh ginger, peeled and finely chopped

1 to 2 red chillies, deseeded and chopped

1 tbsp light brown sugar

1 tbsp fish sauce

Zest of 1 lime, juice of ½

3 spring onions, trimmed and chopped

Sea salt and freshly ground black pepper

2 little gem lettuces, separated into leaves, to serve

FOR THE DRESSING

1 tbsp soy sauce

Juice of ½ lime

1 tsp sesame oil

½ red chilli, thinly sliced

Small bunch of coriander leaves, chopped

1 to 2 tsp fish sauce, to taste

1 tsp light brown sugar

1 tbsp olive oil

Heat a large frying pan and add a little olive oil.

Mix the beef and pork together.

Season with salt and pepper and mix well to ensure the seasoning is evenly distributed.

Fry meat mixture in the hot pan for 5 to 7 minutes until crisp and brown and broken down to a fine consistency.

Drain excess fat - this will help it stay crispy. Set aside.

Wipe out the pan and add a tablespoon of toasted sesame oil.

Add the garlic, ginger and chili.

Fry with a pinch of salt and the sugar for 2 minutes.

Add the drained meat and stir to mix.

Add the fish sauce and heat through.

Stir in the lime zest and juice, then add the spring onions, stirring for 30 seconds.

Turn off the heat.

Mix all the dressing ingredients together and adjust to taste.

To serve, spoon some of the mince mixture into the lettuce leaves, drizzle with a little dressing and serve.

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