Recipe makes 2 servings.
Approximate Cook Time: 25 minutes
|2||medium||garlic clove(s), minced|
|1||tablespoon(s)||ginger, fresh, chopped|
|2||medium||mushroom(s), white button, sliced (1/2 cup)|
|1/4||head(s)||cabbage(s), green, shredded|
|1||tablespoon(s)||apple cider vinegar|
|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|
- 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.