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1
In a small bowl combine the soy sauce, sherry, cornstarch, sugar, and salt, and stir well to dissolve the cornstarch and combine everything into a smooth sauce.
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2
Place the ground beef in a medium bowl, and use a spoon to separate it into five or six big clumps.
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3
Add about half the soy sauce mixture, and gently mix the seasonings into the ground beef, using your hands or a large spoon.
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4
Set aside for 10 to 15 minutes.
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5
To cook, heat a wok or a large, deep skillet over medium-high heat until very hot.
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6
Add the vegetable oil; swirl to coat the pan, and then toss in the ginger and garlic.
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7
Cook for about 1 minute, tossing once, until fragrant but not browned.
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8
Crumble in the seasoned ground beef, and use your spatula or a big, slotted spoon to break it up and spread the meat out over the hot pan to help it cook evenly.
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9
Let it cook until it changes color on one side, 1 to 2 minutes.
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10
Toss the meat just enough to turn the uncooked side onto the hot pan, and let it cook another minute undisturbed.
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11
Pour the remaining half of the seasoning mixture over the meat.
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12
Then toss well, using your spatula to break up any large chunks.
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13
When the meat is cooked, add the red pepper flakes and the green onion, and toss well.
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14
Add the sesame oil and remove from the heat tossing once more to mix everything well.
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15
Transfer to a serving plate and serve hot warm, or at room temperature.
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16
Arrange lettuce cups on a serving platter, and fill each one with a spoonful or two of the cooked beef.
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17
Or provide lettuce cups and the serving plate of beef and invite guests to make up lettuce packets themselves.
