Stir-fried beef mince in lettuce cups

As I'm trying to steer away from wheat and hence no more pasta, I had to come up with a new way of using my weekly mince, with which I used to make spaghetti bolognese. I came up with this light and tasty stir-fry dish.

Ingredients

350g organic round steak mince
2 tsp coconut oil
1 medium carrot, finely diced
150g baby corn, cut into thin rounds
4 cloves garlic, crushed
ginger, peeled and julienned
2 tbsp double deluxe soy sauce
¾ C beef stock
2 tsp coconut flour
150g bean sprouts
a handful of coriander, roughly chopped
several iceberg lettuce and baby gem leaves to serve

Method

1. Heat the wok/pan, ensuring it is hot. Crumble in half of the mince (250g max at a go). Stir-fry until the mince is well browned. Remove first batch, reheat wok/pan, and cook the remaining mince till browned. Remove and set aside.
2. Reheat the wok, heat the coconut oil, then add the garlic and gently fry for a minute.
3. Add in the diced carrots and baby corn and stir-fry for a few minutes till the vegetables are cooked but still crunchy.
4. Add in the ginger, stir-fry for 2 minutes.
5. Return the browned mince to the pan and toss everything together for 1 minute.
6. Push the mince mixture out to the side. Pour in the combined soy sauce, stock and coconut flour, and stir as it comes to the boil.
7. Mix the mince mixture into the sauce. Add the bean sprouts, toss to combine, and stir-fry for 2 minutes. Mix in the coriander, toss to combine.
8. Spoon mince into serving bowl and serve with chilled lettuce leaves.