Gather all ingredients.
Soak Shiitake Mushrooms in a bowl of water enough to submerge them for 5 minutes or until soft. They will float so you can use a plate to weigh them down.
Cut stems off shiitake mushrooms and dice shiitake mushrooms into 1/4 x 1/4 inch cubes. You can discard the stems.
Cut ends off endives, peel leaves and plate.
Finely slice green onions and set aside.
Grate garlic and ginger with a grater and set aside.
In a skillet, add ground beef and sprinkle in salt. Cook on high heat until meat is browned, about 5 minutes and transfer beef to a holding plate while reserving liquid inside the skillet.
In the same skillet on medium-high heat, add green onion, garlic, and ginger and cook until fragrant approx 1 minutes stirring constantly.
Add chopped mushrooms and continue stirring for 1 minutes.
Add ground beef back into the skillet along with Soy Sauce and Sesame Oil, mix well and cook for an additional 1 minute.
Scoop contents of the skillet into each endive and top with Sriracha.