This dish tastes like Ventura County to me because it incorporates a mixture of tangy citrus and other fresh ingredients you often see growing in our area. These wraps can also be enjoyed year-round since the county's warm climate affords this dish a place at everyone's table in any season.
Ingredients
- 1 pound ground beef (we used Watkins Ranch)
- 1 pinch kosher salt
- 1 pinch cracked black pepper
- 1 teaspoon sesame oil
- 4 cloves garlic, chopped
- 1 (2-inch) piece fresh ginger, chopped
- 1 serrano pepper, sliced
- 2 stalks green onion, thinly sliced
- 4 springs cilantro
- 1 lime, cut in half
- 1 head lettuce, preferably Little Gem or butter lettuce, cleaned
- Zest and juice of 1 lime
- 1 teaspoon brown sugar
- 2 teaspoons sesame oil
- ½ Fresno pepper, chopped
- 2 teaspoons fish sauce
- Fresh mint, cilantro, Thai basil, green onion; chopped
- Thinly sliced carrots
- Toasted chopped cashews, almonds or peanuts
Preparation
Chop all vegetables and set aside.
In a large skillet, sauté ground beef with salt and pepper until browned. Set aside in medium heat-proof bowl.
In the same skillet, add 1 teaspoon sesame oil, chopped ginger and garlic and sauté for a little over a minute. Add cooked beef back to the pan, mix, then add peppers and the white part of green onion. Toss/mix for about 30 seconds, then place in a large serving dish.
For the dipping sauce, whisk all ingredients together in a small bowl and set aside.
To serve:
Separate 5 leaves of the lettuce and lay them on serving plate or platter. Place 1–2 spoonfuls of meat mixture in the middle of each lettuce cup. Garnish with a mix of the fresh herbs, thinly sliced carrots and a small spoonful of the nuts. Serve with dipping sauce on the side or drizzled on top of each lettuce cup.
