Wagyu Beef Lettuce Wrap Recipe

1. Place the vinegar, sugar, and salt into a saucepan and bring to a boil, allowing the sugar and salt to dissolve entirely. While that is heating, prepare the carrot. Place the carrots and beansprouts into a 1-pint (500 ml) jar with a lid. Once the vinegar mixture has boiled, pour the liquid over the vegetables in the jar. Allow this to sit on the counter until room temperature. They’re ready to eat once they are cool.
2. While the quick pickled veggies are resting, swap out one set of cooking grids for a cast iron griddle, or place the griddle directly onto the cooking grids, and light the grill, setting it to medium. If you don’t have a griddle, place a large cast-iron skillet onto the cooking grids instead. 
3. Once warmed up, fry the ground Wagyu Beef over direct heat, sprinkle lightly with the 7-Spice blend. Fry for 5 to 7 minutes, or until the beef is crumbly and crisp. Drain the oil through a sieve and set the beef aside to keep it crispy.
4. Using the side burner heat a skillet or wok with the sesame oil. Add the garlic and chili, frying for about a minute. Then add the brown sugar, fish sauce, and lime juice and zest. Continue to cook the garlic and sauce for another minute or two. Remove about 1/3 of the sauce for serving, then add the beef to the remaining sauce in the wok. Fry until coated and warm. **Omit the chili if you aren't into spice, leave them on the side for others who may like the heat.**
5. Serve the beef in lettuce cups and top with the pickled veggies, green onion, and sesame seeds. 

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Happy Grilling!