Lettuce belongs in more than just salad! This hands-on meal is packed with tender beef, tangy pickles, fresh herbs, spicy sauce, and—of course—crunchy lettuce.
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In small bowl, combine mayonnaise and sriracha. Use spoon to stir until well combined; set aside.
In second small bowl, combine soy sauce, brown sugar, garlic, and oil; set aside.
In medium bowl, combine beef, water, and baking soda. Use wooden spoon to mix until well combined. Let beef sit at room temperature for 5 minutes.
Add beef mixture to 12-inch nonstick skillet. Cook over medium-high heat, breaking up meat into small pieces with wooden spoon, until no longer pink, 8 to 10 minutes.
Carefully add soy sauce mixture to skillet (sauce will bubble up) and stir to combine (ask an adult for help). Cook until most of liquid evaporates, 3 to 4 minutes. Turn off heat. Carefully transfer beef to 1 side of serving platter (ask an adult for help). Arrange lettuce leaves on other side of platter.
Place pickled cucumbers, cilantro, and scallions in individual serving bowls. To serve, fill lettuce leaves with beef mixture and top with pickled cucumbers, cilantro, scallions, and sriracha mayonnaise.