Heat the oil in a heavy frying pan, then saute the beef until it’s cooked through and starting to brown, breaking apart with a turner as it cooks.

While beef cooks, mix together the Hoisin sauce, Sriracha Sauce, and water in a small bowl.  Zest the skin of the lemon and squeeze the juice.  Thinly slice the green onions and chop the cilantro.  (Most iceberg lettuce doesn’t need washing, but if yours does break the heads apart gently and wash and dry the lettuce.)

When the beef is done, add the Sriracha Sauce mixture and let it sizzle until the water has evaporated, stirring a few times to get the flavor mixed through the meat.  Turn off the heat and stir in the lemon zest, lemon juice, sliced green onions, and chopped cilantro.

Serve meat mixture with iceberg, or artisan romaine,  lettuce leaves to fill with meat and wrap around it, to be eaten with your hands.

This was definitely still good when the meat mixture was kept in the fridge and reheated for a very short time in the microwave, but I still liked it best freshly made.