Spicy Sichuan Beef in Lettuce Cups

This is an easy, delicious meal that's also fun to eat. I've toned down the skovilles for first time eaters, but if you know your tolerance for heat feel free to take the heat up a notch or two. Older children like these but to cut down on the mess you might want to enclose the beef in packets or use it as a filling for pita pockets. All ingredients are readily available and the cups can be on the table in half an hour.

Spicy Sichuan Beef in Lettuce Cups

Ingredients:
3 tablespoons soy sauce
2 tablespoons rice wine or dry sherry
2 teaspoons cornstarch
1/2 teaspoon granulated sugar
3/4 pound ground beef
2 tablespoons vegetable oil
2 tablespoons finely chopped fresh ginger
1 tablespoon finely chopped fresh garlic
1/2 teaspoon red pepper flakes
1/4 cup finely chopped scallions
1 tablespoon dark sesame oil
20 to 25 small lettuce cups (i.e. Boston or Iceberg)

Directions:
1) Combine soy sauce, rice wine, cornstarch, sugar and salt; stir to dissolve cornstarch and make a smooth sauce.
2) Place beef in a medium bowl. Add sauce and gently mix into the beef. Set aside for 15 minutes.
3) Heat a wok or heavy frying pan until hot; add vegetable oil, garlic and ginger and stir-fry until fragrant, about 1 minute.
4) Add beef and let it cook for 1 to 2 minutes, or until color begins to change. Turn meat and continue to brown, breaking meat into smaller pieces as it cooks. Add pepper flakes and scallions; toss to combine. Add the sesame oil and toss to mix.
5) Transfer to a serving plate. To serve, add a spoonful or two of meat mixture to each lettuce cup. Yield: 4 to 5 servings.

Adapted from a recipe by Nancy McDermott