2 tblsps vegetable oil
750g lean beef mince
2 cloves garlic, crushed
½ tsp dried chilli flakes
½ small iceberg lettuce (375g), thinly shredded
250g punnet cherry tomatoes, halved
2 Lebanese cucumbers, halved lengthways, sliced
1 cup firmly packed fresh coriander leaves
1 cup firmly packed fresh mint leaves
Steamed white rice and fried shallots, to serve
½ cup lime juice
1/3 cup fish sauce
1 tblsp caster sugar
1 small red onion, halved, thinly sliced
To make dressing, whisk juice, sauce and sugar in a bowl. Add onion. Cover. Set aside.
2 Meanwhile, heat an oiled, large frying pan over a high heat. Add beef in two batches. Cook, stirring to break up mince, for about 5 to 6 minutes, or until lightly browned. Return all beef to pan. Add garlic and chilli. Cook, stirring, for 1 minute. Remove pan from heat. Stand for about 10 minutes, or until slightly cooled.
To serve, divide lettuce among serving plates. Top with beef, combined tomatoes, cucumbers and herbs. Spoon over dressing.
Scatter fried shallots over the top. Serve with steamed rice.