1 1/2 pounds ground lamb
2 garlic cloves, thinly sliced
1/2 teaspoon table salt
1/4 teaspoon ground red pepper
8 oz fresh, thin green beans
1 tablespoon peanut oil or vegetable oil
3/4 cup triple-ginger or regular teriyaki sauce
1/2 teaspoon loosely packed lime zest
1 tablespoon fresh lime juice
Hot cooked rice or thin rice noodles
Garnishes: thinly sliced red jalapeño pepper, lime halves
Brown ground lamband next 3 ingredients in a large stainless steel skillet over medium-high heat, stirring often, 7 to 8 minutes or until meat crumbles and is no longer pink; drain. Wipe skillet clean.
Cook green beans in hot oil in skillet over medium-high heat, stirring occasionally, 4 to 5 minutes or until just tender and slightly charred.
Stir together teriyaki sauce and next 2 ingredients.
Stir lamb mixture into green beans. Stir in teriyaki mixture, tossing to coat. Serve immediately over rice or noodles.