Asian Ground Beef and Veggie Lettuce Wraps

Asian Ground Beef and Veggie Lettuce Wraps

Asian food is considered to be healthy by a lot of people, but when you break it down, it contains a lot of ingredients that aren’t quite Paleo friendly. Namely rice and soy, in addition to some allergenic flavor enhancers (like MSG) and preservatives (like BHT). Fortunately, you don’t need these bad ingredients in your homemade dishes; instead you can use real foods like nutrient-rich vegetables, garlic, ginger and high quality meat for a delicious meal or appetizer. Add in some nutrient dense coconut aminos instead of soy sauce and you’ve got an amazing dish that may make you rethink takeout. This delicious Asian Ground Beef and Veggie Lettuce Wraps recipe is filling, healthy, and delicious, and they’re quick to make! It takes 25 minutes total in the kitchen to make these lettuce wraps, which is about the same or less time it’d take you to go out and get takeout or have it delivered. Hmmm…

If you enjoyed this Asian Ground Beef and Veggie Lettuce Wraps recipe, try our Paleo Asian Cabbage Salad recipe next time. Looking for more delicious Paleo recipes? Look no further! Visit our PaleoPlan Recipe Center for hundreds of FREE Paleo recipes.

Recipe makes 2 servings.
Approximate Cook Time: 25 minutes
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Votes: 13
Rating: 4.69
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Ingredients

1 pound(s) beef, ground
1 small onion(s), chopped
2 medium garlic clove(s), minced
1 tablespoon(s) ginger, fresh, chopped
4 medium mushroom(s), white button, sliced
1/4 head(s) cabbage(s), green, shredded
1 tablespoon(s) apple cider vinegar
1 tablespoon(s) coconut aminos
1 tablespoon(s) fish sauce, (use Red Boat Fish Sauce if you can find some)
1 head(s) lettuce, Iceburg or Bibb, large leaves in tact
1/4 head(s) cabbage(s), green, shredded for garnish
1 medium carrot(s), shredded for garnish
2 medium onion(s), green, chopped for garnish

Instructions

  1. Heat a skillet over medium heat and add the ground beef and onions. Cook until the beef is no longer pink in the center (about 7 minutes) and add the garlic and ginger. Stir well for about a minute.
  2. Add the mushrooms and cabbage and cook until vegetables are soft. Stir in the vinegar, coconut aminos, and fish sauce and continue stirring until heated through.
  3. To serve, spoon the ground beef mixture into the lettuce leaves, being careful not to overfill. Top with additional cabbage, carrots, and green onions if desired.


9 Comments

  1. Lana S

    This recipe is really, really good. I can’t wait to make it again. I’ve been dreaming about it ever since I made it.

  2. Jamila

    The recipe looks delicious. How big is a serving?

  3. Cris

    This recipe is seriously delicious! Mine became a lettuce bowl rather than wraps, but still wonderful, and so pretty to look at. Posted a photo to your FB page.

  4. Sara

    We really enjoyed this! We made with ground pork (my husband is allergic to beef). Great, easy weekday meal.

  5. alexis.chase@comcast.net

    We loved this, especially since it was so fast. Next time we’ll do ground pork and the gourmet mushroom blend (this recipe is just begging for shitakes!) and some Chinese hot mustard (if it’s paleo, of course). Otherwise a really solid weeknight meal! Fantastic!

  6. gail k

    Where can I find Red boat fish sauce?

  7. TaraC

    Yummy!! Going to add some water chestnuts next time.

  8. Amy

    Just made these last night…yum! I used broccoli slaw in place of the cabbage, and added in a package of shiitake mushrooms. With additional veggies, this would be a great standalone stir fry.

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Asian Ground Beef and Veggie Lettuce Wraps

Number of servings 2
Approximate cooking time: 25 minutes

Nutritional information provided to Paleo Plan
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Ingredients

1 pound(s) beef, ground
1 small onion(s), chopped
2 medium garlic clove(s), minced
1 tablespoon(s) ginger, fresh, chopped
4 medium mushroom(s), white button, sliced
1/4 head(s) cabbage(s), green, shredded
1 tablespoon(s) apple cider vinegar
1 tablespoon(s) coconut aminos
1 tablespoon(s) fish sauce, (use Red Boat Fish Sauce if you can find some)
1 head(s) lettuce, Iceburg or Bibb, large leaves in tact
1/4 head(s) cabbage(s), green, shredded for garnish
1 medium carrot(s), shredded for garnish
2 medium onion(s), green, chopped for garnish

Instructions

  1. Heat a skillet over medium heat and add the ground beef and onions. Cook until the beef is no longer pink in the center (about 7 minutes) and add the garlic and ginger. Stir well for about a minute.
  2. Add the mushrooms and cabbage and cook until vegetables are soft. Stir in the vinegar, coconut aminos, and fish sauce and continue stirring until heated through.
  3. To serve, spoon the ground beef mixture into the lettuce leaves, being careful not to overfill. Top with additional cabbage, carrots, and green onions if desired.
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