Method
- To start, prep your garlic, ginger, chillies and lime and set aside.
- In a large, non-stick frying pan heat a little olive oil (or whatever oil you usually cook with at home).
- Once the oil is nice and hot, add your mince and season with a pinch of salt and pepper. Break it up with a spatula or wooden spoon and leave to fry on a high heat for 8-10 minutes (stirring halfway through) until browned and crispy.
- Reduce the heat a little and add the garlic, ginger and chillies and fry for another 2-3 minutes before adding the honey, soy sauce and lime.
- Give everything a good stir so the mince is evenly coated with the soy sauce.
- Turn off the heat and add the spring onions before giving the mixture one final stir and a quick taste. Add more pepper or salt if needed (remember to go easy on the salt as soy sauce is already very salty). Transfer to a large serving bowl.
- To serve, spoon the chilli beef into the lettuce leaves and garnish with coriander and sesame seeds.
- Serve with some sweet chilli dipping sauce for an extra kick of heat and sweetness.
For maximum flavour, go for 10-15% fat beef mince, this will also prevent the meat from drying out.