Thai Lemongrass & Lime Lettuce Wraps

1-2 tbsp oil of choice (vegetable, olive, coconut.  Slightly less if using coconut)

1 tbsp plus grated fresh ginger

1 stalk lemongrass finely chopped 

1 tsp (or more) chili flakes

1.5 lb lean grassfed ground beef

¼ cup fresh squeezed lime juice

¼ cup fish sauce

1 tbsp raw or brown sugar (or paleo friendly sweetener)

1 green onion or small bunch chives

¾ cup fresh chopped basil leaves

¾ cup fresh chopped cilantro leaves

Head iceberg or romaine lettuce (washed thoroughly and carefully separate each piece keeping whole.

Optional Garnish
Chopped toasted peanuts
Crushed ichiban noodles
Siracha 

Heat frying pan over medium heat.  Add oil, lemongrass, ginger, chili and cook for a minute.  Add ground beef, reducing heat to medium low.  Stirfry until cooked through, should just be 5-8 minutes. Stir through fish sauce, lime juice, sugar, herbs.  Add kosher salt and pepper if required to taste.  Fish sauce is salty so should not require much additional salt.  

This can be eaten as lettuce wraps, or added to mixed greens for a salad.  Another option is served over rice noodles.