Thai Beef Stir Fry with Lettuce Wraps

Prepare the ingredients: slice the shiitake mushrooms, finely chop the ginger and garlic, julienne the carrot, slice the red onion, finely chop the red capsicum, finely slice the spring onion. Separate the gem lettuce leaves to use as wraps. Juice half a lime per person.

Heat olive oil in a large pan or wok over medium-high heat, using 1 tablespoon per person. Add the ginger, garlic, and red onion, and sauté for about 2-3 minutes until the onion starts to soften.

Increase the heat to high and add the beef mince to the pan. Break it apart with a spatula and cook until browned and cooked through, approximately 5-7 minutes.

Once the beef is browned, add the sliced shiitake mushrooms, julienned carrot, and finely chopped red capsicum to the pan. Stir well to combine and cook for an additional 3-4 minutes until the vegetables are tender.

In a small bowl, mix together the fish sauce, honey, sriracha sauce (according to taste), and lime juice to create the sauce. Pour this sauce over the beef and vegetable mixture in the pan. Stir well to ensure everything is evenly coated and cook for another 2-3 minutes.

Remove the pan from heat and stir in the finely sliced spring onions, allowing them to slightly wilt from the heat of the beef and vegetable mixture.

To serve, spoon the beef and vegetable mixture into the gem lettuce leaves, using them as wraps. Ensure to evenly distribute the mixture among the lettuce leaves.