Beef Chiang Mai - cooking recipe

Ingredients

1/4 c. short grain or long grain rice
1 lb. lean ground beef
1 tsp. sugar
1/4 tsp. crushed red pepper
1/2 c. each: thinly sliced green onions (including tops) and chopped fresh mint
2 Tbsp. chopped fresh coriander (cilantro)
1/4 c. lemon juice
1 1/2 Tbsp. soy sauce
small inner leaves from 2 large or 3 small heads butter lettuce
about 36 fresh mint sprigs

Preparation

In a wok or wide frying pan over medium heat, toast rice, shaking pan frequently, until golden (5 to 8 minutes).
Remove from heat; transfer to a blender or food processor.
Whirl until finely ground.
Crumble beef into pan; cook over low heat, stirring, just until meat begins to lose its pinkness.
Add ground rice, sugar, pepper, onions, chopped mint, coriander, lemon juice and soy; stir until well combined.
Pour into a serving dish; surround with lettuce leaves and mint sprigs.
Spoon beef mixture into lettuce.
Top with a mint sprig, roll up and eat out of hand. Makes about 12 appetizer servings or 3 or 4 main dish servings.