Separate the leaves from the head of lettuce and clean. Transfer to a kitchen towel and gently pat dry.

In a small bowl, whisk together the tamari or soy sauce, fish sauce, sesame oil and honey with ½ cup water.

In a large skillet, heat 1 tablespoon extra virgin olive oil over medium-high heat. Add the beef with a pinch of salt and pepper. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6-10 minutes. Transfer to a strainer to drain.

In the same skillet (don’t clean it), add the remaining tablespoon of oil, along with the onions. Cook over medium heat, stirring occasionally, until soft and translucent, 8-10 minutes (if the pan starts to look too dry, add a splash or two of water).

Add the garlic, ginger and scallions; cook, stirring, 1-2 minutes, or until fragrant. Put the meat back into the pan, and stir in the tamari/fish sauce mixture. Cook 3 minutes, stirring and scraping up the brown bits from the bottom of the pan. Add a dash or two (or three or four…) of Sriracha or hot sauce to taste, the lime zest and the juice from ½ lime. Remove from heat and stir in the cilantro. Taste and season with additional salt, Sriracha and/or lime juice as desired. Keep warm.

To serve, put some chopped mint, cilantro, peanuts and sliced scallions in separate bowls in the middle of the table. Transfer the meat to 4 bowls and divide the lettuce leaves among 4 plates. Let each person build his or her own wrap. Spoon some of the meat mixture in the middle of a lettuce leaf; add a drizzle of Sriracha; sprinkle with some herbs, scallions and peanuts; wrap the lettuce around the filling; and devour.