Preparation In a small measuring cup, combine the first 7 ingredients and stir well. Set aside. In a large skillet or sautee pan, heat oil over med-high heat. Add chili, garlic and ginger to pan and cook for approximately 30 seconds. Add in gound meat, breaking it up with a spoon until it is crumbly, completely cooked through and well browned. Add in carots and onions and toss to combine. Pour sauce into the skillet around the outside of the ground meat mixture. Gently stir to combine. As sauce boils and reduces, it will glaze the meat mixture. Continue to cook until almost all the liquid has either evaporated or been absorbed and the meat mixture is glossy. Serve over steamed rice, noodles or washed lettuce leaves. Garnish with lots of fresh Cilantro leaves