Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add ground beef and Asian garlic, ginger & chile seasoning (use less if spice-averse) to hot pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Stir in gochujang (use less if spice-averse) and half the teriyaki sauce (reserve remaining for dipping) until combined, 1-2 minutes.

If sauce is too thick, add 2 Tbsp. water, if desired.

Remove from burner.

While beef cooks, continue recipe.

In a mixing bowl, combine slaw mix, vinegar, and a pinch of pepper. Stir vigorously, 1 minute.

Let rest, 3 minutes.

After 3 minutes, add dressing and stir to combine. Set aside.

Cut off root end of romaine. Separate leaves of lettuce for cups.

Lettuce cups are a delicious but messy meal. For this recipe, they can easily be converted to a salad. Simply chop lettuce and top with filling after completing steps.

Coarsely crush wonton strips in shipping bag.

Plate dish as pictured on front of card, filling lettuce cups with beef and topping with slaw and wonton strips. Layer two lettuce cups for extra crunch and structural support. Serve remaining teriyaki sauce on the side for dipping. Bon appétit!