Beef Chiang Mai

• 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

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

short grain, lean ground beef, sugar, red pepper, green onions, fresh coriander, lemon juice, soy sauce, butter, mint sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227408 (may not work)