TERIYAKI BEEF AND LETTUCE WRAPS

1 head iceberg lettuce
2 large carrots, shredded
1 large green bell pepper, cut into thin strips
4 T. rice wine vinegar
1/4 t. salt
1 lb. lean ground beef
4 T. roasted-garlic teriyaki marinade and sauce
1 to 2 red Thai chile peppers or 1 jalapeno chile pepper, seeded and minced
1 T. water

****remember to wear plastic or rubber gloves with hot peppers not to burn your skin

Core lettuce and carefully remove at least 8 whole leaves; set aside. Slice enough remaining lettuce to measure 1 c. Toss sliced lettuce with carrots, sweet peppers, 3 T. rice wine vinegar and salt.

In separate bowl, toss beef and 3 T. roasted-teriyaki sauce. Heat large skillet or wok over medium-high heat. Shape beef into 1/2-inch pieces. Add half to skillet/wok. Cook for 3 minutes, turning, until brown on all sides; remove to bowl; repeat with remaining meat.

Return all beef to skillet; add chile peppers, water and remaining 1 T. vinegar and 1 T. teriyaki sauce; bring to simmering; cover; cook 3 minutes.

Spoon beef and vegetables mixture into lettuce leaves; roll up; serve.