Teriyaki Beef on Lettuce and Rice

• 1 cup long-grain white rice
• 1 lb lean ground beef
• 1 12 cups milk
• 12 cup thick teriyaki stir-fry sauce or 12 cup glaze
• 2 carrots, shredded
• 1 garlic clove, minced
• 1 tablespoon gingerroot, peeled, minced (or 1 tsp. ground ginger)
• 2 green onions, sliced
• 2 tablespoons lemon juice, freshly squeezed
• 8 leaves romaine lettuce or 8 leaves iceberg lettuce

1. Cook rice according to package directions.
2. Meanwhile, heat a large skillet over medium-high heat.
3. Add ground beef and brown, breaking up beef with a spoon, for about 7 minutes or until no longer pink; drain off any fat.
4. Stir in milk and teriyaki sauce; bring to a simmer, stirring.
5. Stir in carrots, garlic, and ginger.
6. Reduce heat and simmer, stirring often, for about 10 minutes or until sauce is thickened.
7. Stir in green onions and lemon juice.
8. Place lettuce leaves on serving plates, overlapping slightly, and spoon rice in the center; top with beef mixture.
9. COOKING TIP: The beef mixture reheats well.
10. Let it cool in a shallow container; cover and refrigerate for up to 2 days.
11. Reheat until bubbling before serving.
12. FOR THE ADVENTUROUS: Add 2 cups shredded bok choy or tat soi for last 5 minutes of simmering.
13. Replace lemon juice with sherry or sake.

longgrain white rice, lean ground beef, milk, glaze, carrots, garlic, gingerroot, green onions, lemon juice

Taken from www.food.com/recipe/teriyaki-beef-on-lettuce-and-rice-340010 (may not work)