Instructions

01
Heat the vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
02
Add the ground beef and cook, breaking it up with a spatula, until just starting to brown, about 3 minutes.
Herb says
Crumbling the beef early ensures maximum surface area for browning and prevents steaming.
03
Add the diced onion and continue to stir-fry until the onion is translucent and the beef is cooked through, about 4 minutes.
04
Stir in the minced garlic and cook just until fragrant, about 30 seconds.
Herb says
Garlic goes in late because it burns faster than you can say 'Maillard reaction.'
05
Reduce heat to medium-low and pour in the BBQ sauce and soy sauce. Stir well and simmer for 2 minutes until everything is saucy.
06
Remove from heat and stir in the rice vinegar and sesame oil.
Herb says
Acid and fragrant oils go in off heat so they don’t evaporate into thin air. You want them in your mouth, not your kitchen.
07
Taste and season with salt and black pepper as needed.
08
To serve, spoon the hot beef mixture into lettuce leaves. Top with sliced scallions and a sprinkle of sesame seeds. Serve immediately.

HERB