Heat a large, cast-iron skillet over med-high heat. Add ground meat and brown in batches until caramelized and fully cooked (approx. 10-12 min). Use a slotted spoon to transfer to a bowl - set aside. Discard all but 1-2 tbsp of rendered fat.
Lower heat to medium and add onion, garlic, ginger, jalapeño and lemongrass to skillet. Season with a 1/2 pinch of kosher salt and sautée until onion is soft and translucent (approx. 6-8 min).
Return cooked meat along with coconut aminos, fish sauce and lime juice. Toss everything to coat and cook additional 2-3minutes or until sauce has reduced by half. Add chopped coriander at the last minute and toss to combine.
Taste for seasoning and adjust with fish sauce and coconut aminos, as required.
Serve overtop of a bed of chopped lettuce with a side of sliced cucumbers. Garnish with sliced chilies, fresh coriander and top with a fried egg.