Chef Stuart London, Executive Chef, Mystic Market Kitchen and Eatery
1 pound Four Mile River Farm ground beef
1 bunch Newgate Farm Onions, quartered then sliced, green onion stems sliced
½ bunch Newgate Farm Mint, leaves picked and bruised and chopped coarsely
1 or 2 bunches Four Root Farm Leaf Lettuce (like romaine, red leaf, green leaf)
1 tbsp Chili Flakes or Fresh Hot Pepper minced to taste
1 tbsp Fish Sauce
2 tbsp Toasted Rice Powder*
1 or 2 Limes or 2-4 tbsp lime juice to taste
Cilantro, chopped to taste
2 oz. olive oil
½ tea sugar
Sea Salt to taste
In a wok or heavy fry pan, break up and sauté the ground beef until fully cooked, turn off and allow to cool slightly. Add in the rice powder, chili flakes, sugar, lime, fish sauce and stir to mix. Add the sliced onions, green onion, mint, cilantro and give it a good mix. Taste for seasoning and add salt, fish sauce, more lime or chili flakes to your taste. Serve it up with lettuce leaves to wrap, more cilantro, mint or chilies and Enjoy.
*(may be purchased at oriental food stores or made at home with Sweet Rice toasted in a dry pan until light brown, cooled then powdered in a spice grinder or mini food processor)