THAI BEEF AND LETTUCE ROLLS

1 pound ground lean beef (7 percent fat or less)

4 garlic cloves, minced

1 tablespoon reduced-sodium soy sauce

2 teaspoons chili-garlic sauce

2 teaspoons packed brown sugar

1 teaspoon Asian (dark) sesame oil

8 Boston lettuce leaves

1 cup packaged matchstick-cut carrots

8 fresh cilantro sprigs

8 fresh mint sprigs

Mix together the ground beef, garlic, soy sauce, chili sauce and brown sugar in a medium bowl until combined.

Spray a large nonstick skillet with nonstick spray and set over medium-high heat Add the beef mixture and cook, breaking it apart with a wooden spoon, until browned, about 3 minutes. Stir in the sesame oil.

Place about ¼ cup of the beef mixture on each lettuce leaf. Top evenly with one-eighth of the carrots, 1 cilantro sprig, and 1 mint sprig. Fold in two opposite sides of each lettuce leaf.

Serves 4.