Ground Beef Lettuce Wraps

4 standard portions

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Ingredients

• 1 lb ground beef
• 4 tbsp green seasoning
• 2 tbsp homemade browning sauce ((use 1 tsp of you are using store bought))
• 1½ tbsp soy(a)sauce
• 4 tbsp beef seasoning
• 1 tsp black pepper
• 1 tsp pink salt
• 2 tbsp olive oil
• 1 medium onion
• 2 scallion (chopped)
• 4 garlic cloves (minced)
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 1 cho cho/christophine (chopped)
• 1 large carrot (chopped)
• 5 sprigs of thyme
• 1 tbsp chadon beni
• ½ cup tomato sauce
• ¾ cup hot water ((177ml))
• 1 scotch bonnet pepper
• black pepper and pink salt to taste
• romaine lettuce (1-2 packs)

Method

1. Add the ground beef, green seasoning, homemade browning sauce, soy(a) sauce, black pepper and pink salt to a medium sized bowl.
2. Use your hands to work the wet rub into the ground beef, cover the bowl with saran (cling film) and refrigerate for several hours or overnight.
3. Unwrap the bowl after the given time and set aside.
4. Meanwhile preheat a large frying pan or skillet with olive oil on medium heat.
5. Saute the onion, scallion and garlic until soft and translucent.
6. Add the ground beef and sear the meat, it should take several minutes. During the given time the meat should extract its own juices, you will need to cook this off by increasing the heat to high, keep a watchful so the beef doesn't burn.
7. Add the bell peppers, cho cho and carrot, thyme and chadon beni then continue to cook for a few minutes.
8. Stir in the tomato sauce and pour in the hot water and add the scotch bonnet pepper.
9. Bring the frying pan to a rolling boil.
10. Reduce the heat to medim-low, with, cover with the lid and simmer for 25-30 minutes.
11. As the beef is cooking then prepare the lettuce by arranging the leaves on a plate(s).
12. After the given time, do a taste test and add additional black pepper and pink salt if needed.
13. Discard the thyme stems and scotch bonnet pepper before serving.
14. Allow the meat to cool down before serving it on a bed of lettuce.