2 tablespoons soy sauce
1 1/2 teaspoons finely grated fresh ginger
1 teaspoon cornstarch
1/4 teaspoon white sugar
2 teaspoons grapeseed or other neutral oil
1 pound 80 to 85 percent lean ground beef (not extra lean)
3 Fresno or jalapeño chilies, stemmed, seeded and finely chopped
1 1/2 cups lightly packed fresh mint, roughly chopped
3/4 cup lightly packed cilantro leaves, roughly chopped
In a small bowl, whisk together the soy sauce, ginger, cornstarch and sugar. Set aside. In a nonstick 12-inch skillet over medium, heat the oil until shimmering.
Add the beef and cook, stirring and breaking up the meat into small pieces, until mostly browned but some pink still remains, 3 to 4 minutes.
Add the chilies and soy sauce mixture, then cook, stirring, until no pink remains and the meat is evenly coated, 1 to 2 minutes. Remove from the heat and stir in the mint and cilantro.