Seared Ground Beef Lettuce Cups with Mint and Chili

Peel and finely mince 4 cloves garlic. Peel and dice 2 shallots into 5mm pieces. Reserve separately.

Pick 1/2 cup mint leaves and roughly chop. Cut 2 limes in half; juice one lime and cut the other into wedges for serving.

Separate 1 head of lettuce into individual cups, selecting the largest and most intact leaves. Rinse and pat dry with paper towels. Set aside.

Place a large frying pan over high heat. Add 2 tbsp olive oil and heat until shimmering, approximately 2 minutes.

Add 500g ground beef in a single layer. Season with 1 tsp salt and 1/2 tsp black pepper. Cook undisturbed for 4 minutes until a dark crust forms on the bottom. Break apart with a spatula.

Continue cooking, stirring every 2 minutes, for a total of 8-10 minutes until the beef reaches 71°C internally (verify with thermometer). Remove from heat.

Return the pan with beef to medium heat. Add minced garlic and diced shallot; cook for 2 minutes until fragrant and softened.

Add 3 tbsp soy sauce and 2 tbsp hot sauce. Stir to combine and let simmer for 1 minute until slightly reduced.

Remove from heat. Fold in chopped mint and juice of one lime. Taste and adjust seasoning.

Spoon the hot beef mixture into individual lettuce cups. Serve immediately with lime wedges on the side.