Ancient foods: Chili beef lettuce wrap.

INGREDIENTS

lean minced beef
Toasted sesame or olive oil, for frying
2 garlic cloves, peeled and finely chopped
some fresh root ginger, peeled and finely chopped
1–2 red chilies, deseeded and chopped
1 tbsp light brown sugar
Zest of 1 lime
3 spring onions, trimmed and chopped
Sea salt and freshly ground black pepper
Lettuce leaves

FOR THE DRESSING
3 parts olive oil

1 part white wine or cider vinegar

2 teaspoons mustard

Juice of ½ lime or lemon
½ red chili, thinly sliced
Small bunch of coriander leaves, chopped
1 tsp light brown sugar

Sea salt and freshly ground black pepper

COOKING INSTRUCTIONS
SERVES 4

Heat a large frying pan and add a little oil. Mix in the minced beef. Season with salt and pepper and mix well to ensure the seasoning is evenly distributed. Fry the mince in the hot pan for 5–7 minutes until crisp and brown and broken down to a fine consistency. Drain the crisped mince in a sieve – 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 chilli. Fry with a pinch of salt and the sugar for 2 minutes. Add the drained mince and stir to mix.

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.