Lettuce belongs in more than just salad!
2. In a small bowl, stir mayonnaise and sriracha until well combined; set aside.
3. In a second small bowl, combine soy sauce, brown sugar, garlic and oil.
4. In a medium bowl, use wooden spoon to mix beef, water, and baking soda until well combined. Let beef sit at room temperature for 5 minutes.
5. Add beef mixture to 12-inch nonstick skillet. Cook over medium-high heat, breaking up meat into small pieces, until no longer pink, 8 to 10 minutes.
6. Add soy sauce mixture to skillet (sauce will bubble up) and stir to combine. Cook until most of liquid evaporates, 3 to 4 minutes.
7. Transfer beef to 1 side of serving platter. Arrange lettuce leaves on the other side of the platter.
8. Place pickled cucumbers, cilantro, and scallions in individual serving bowls. To serve, fill lettuce leaves with beef mixture and top with pickled cucumbers, cilantro, scallions, and sriracha mayonnaise.
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