BROWN beef and garlic in large nonstick skillet over medium heat, BREAKING up ground beef into small pieces.
STIR in lime juice, fish sauce, soy sauce, ginger and sugar; COOK 1 minute.
REMOVE from heat and stir in jalapeno pepper, shallots, green onion, chopped cilantro, chopped mint, radishes and cucumber; ADD red pepper to taste.
CHILL in refrigerator.
SERVE over shredded lettuce with extra mint and cilantro.
Thai (nam pla) or Vietnamese (nuoc nam) fish sauce is available in the condiment section of large supermarkets or in Oriental grocery stores. If fresh mint leaves are not available, leave out of recipe; dried mint from the spice section is not a good substitute.
Per Serving (excluding unknown items): 337 Calories; 24g Fat (65.4% calories from fat); 22g Protein; 7g Carbohydrate; 1g Dietary Fiber; 86mg Cholesterol; 345mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.