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 lb grass-fed ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 TB. fresh chopped ginger
  • 1/2 cup sliced mushrooms
  • 1 cup shredded cabbage
  • 1 TB. apple cider vinegar
  • 1 TB. coconut aminos
  • 1 TB. 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.

5 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.

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

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