10 oz lean (20% fat) ground beef
2 Tbs grapeseed oil
1/2 cup diced water chestnuts, strained of all
water
1/4 cup sweet Thai chile sauce
= (such as Mae Ploy brand)
2 Tbs soy sauce
2 Tbs kechap manis (Indonesian soy sauce)
2 Tbs coarsely-chopped mint
2 Tbs coarsely-chopped cilantro
2 Tbs sliced green onions
1 large bibb lettuce head, cleaned, and
leaves separated


Sauté the ground beef until thoroughly cooked, about 5 minutes. Using a fine mesh strainer, drain the beef of all juices and oils.
Place a medium sauté pan over high heat. Add the grapeseed oil. Sauté the water chestnuts until crisp, 2 minutes. Add the beef, sweet chile sauce, soy sauce and kechap manis. Mix until the sauces are incorporated. Cook about 1 minute. Add the mint and cilantro, mixing well.
Transfer the mixture to a 4-ounce bowl and garnish with the green onions. Place the bowl onto a larger plate (the restaurant uses an 8-inch-square one). Surround the bowl with the lettuce leaves. Serve with a spoon for scooping the filling into the leaves.
This recipe yields 4 appetizer servings.
Each serving: 225 calories; 13 grams protein; 8 grams carbohydrates; 2 grams fiber; 16 grams fat; 4 grams saturated fat; 41 mg. cholesterol; 1,121 mg. sodium.