Paleo Plan

Asian Ground Beef and Veggie Lettuce Wraps

Asian Ground Beef and Veggie Lettuce Wraps

Makes 2 servings

Approximate prep and cook time: 25 minutes

Ingredients

1 pound grass-fed ground beef

1 small onion, chopped

2 cloves garlic, minced

1 Tbs fresh chopped ginger

1/2 cup sliced mushrooms

1 cup shredded cabbage

1 Tbs apple cider vinegar

1 Tbs coconut aminos

1 Tbs fish sauce (use Red Boat Fish Sauce if you can find some)

1 head Iceberg or Bibb lettuce, large leaves in tact

Shredded cabbage, shredded carrots and chopped green onions, for garnish

Instructions

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.

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.

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.


4 Comments

  1. 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. The recipe looks delicious. How big is a serving?

  3. 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.

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