Paleo Ground Beef Asian Lettuce Wraps

Home » Blog » Recipes » Asian Basis Beefiness, Mushroom, and Broccoli Slaw Lettuce Cups

I become 5 pounds of footing meat in my meat CSA pack every month so I e'er need to come up up with inventive ways to dispatch with it so I don't get bored.  Tonight, on a whim, I decided to make Asian flavored lettuce cups.  My recipe is pretty similar to the pork stir fry I fabricated a week ago.

Time to make Asian Footing Beef, Mushroom, and Broccoli Slaw Lettuce Cups

Serves 4

Ingredients:

• 1 minor onion, roughly chopped
• ii tablespoons ghee or fat of choice
• Kosher salt
• Freshly ground black pepper
• ane pound cremini mushrooms, thinly sliced
• 3 garlic cloves, minced
• ane pound grass fed ground beef
• 1-two tablespoons fish sauce
• 1-2 tablespoons apple cider vinegar
• ane-ii tablespoons kokosnoot aminos
• ane-2 cups broccoli slaw (I utilise the organic slaw from Trader Joe's)
• ½ cup shredded carrots (I use the ones from Trader Joe's)
• 2 scallions, thinly sliced
• a handful of cilantro, coarsely chopped
• 1 head butter lettuce, rinsed, drained and leaves separated

Equipment:

• All of my recommended kitchen tools are listed hither.

Method:

The first step was finely chopping my onion in my mini prep food processor.  Whenever I make grass fed ground beef, I like to really pulverize the onions.  This helps moisten the meat and information technology cooks so much faster.

Then, I put the onions into my skillet with some melted ghee and sautéed on medium rut until translucent.  Then, I added the sliced mushrooms and some salt and pepper.  When the onions and mushrooms had cooked off the excess moisture, I added the minced garlic cloves and stirred everything around for xxx seconds.

Next, I added the ground beef and stirred that around until there weren't big clumps and it was no longer pinkish.   I added the fish sauce, apple cider vinegar, and coconut aminos and then tasted for seasoning.  I put almost equal amounts of all three and then I cracked on some freshly footing black pepper.

Once the meat was cooked and seasoned, I added the broccoli slaw and shredded carrots and stirred everything effectually to soften the veggies a little.   I added the herby goodness (scallions and cilantro) terminal and mixed to distribute everything.

I spooned the beef and veggie mixture onto butter lettuce leaves (my favorite lettuce for this kind of recipe)…

…and squeezed on some Paleo Sriracha sauce.

---

Looking for more recipe ideas? Head on over to my Recipe Index. You'll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Gear up or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Allow's Get! (Andrews McMeel Publishing 2021).

---

PRINTER-FRIENDLY RECIPE Carte

Asian Footing Beefiness, Mushroom, and Broccoli Slaw Lettuce Cups

I go 5 pounds of ground meat in my meat CSA pack every month so I always need to come with inventive ways to dispatch with it then I don't get bored.  Tonight, on a whim, I decided to make Asian flavored lettuce cups.

Prep Fourth dimension 10 mins

Cook Time 20 mins

Total Time 30 mins

Class: Dinner

Cuisine: Asian

Keyword: Dairy-free, gluten-complimentary, paleo, Primal, Whole30

Servings: 4

Calories: 416 kcal

• ane small onion roughly chopped
• two tablespoons ghee or fat of choice
• 1 pound cremini mushrooms thinly sliced
• Diamond Crystal kosher salt
• Freshly ground black pepper
• 3 garlic cloves minced
• one pound basis beef
• ane-2 tablespoons fish sauce
• one-two tablespoons apple cider vinegar
• 1-two tablespoons coconut aminos
• 1-2 cups broccoli slaw
• ½ loving cup shredded carrots
• ii scallions thinly sliced
• handful of cilantro coarsely chopped
• ane head of butter lettuce rinsed, drained, and leaves separated

• The first step is to finely chop your onion. I employ my mini prep nutrient processor. (Tip: Whenever I make grass fed ground beef, I like to really pulverize the onions. This helps moisten the meat and information technology cooks and so much faster.)

• Heat upwardly the ghee in a cast iron skillet on medium oestrus. Put the onions into the skillet and sauté until translucent. Then, add together the sliced mushrooms and some salt and pepper.  When the onions and mushrooms have cooked off the backlog moisture, add together the minced garlic cloves and stir everything around for 30 seconds.

• Add the ground beef and intermission upwards the meat then there aren't big clumps. Cook until the meat is no longer pink. Add the fish sauce, apple cider vinegar, and coconut aminos and then taste for seasoning. (I put nigh equal amounts of all iii so I croaky on some freshly footing black pepper.)

• Add the broccoli slaw and shredded carrots to the pan and stir everything around to soften the veggies a little. Throw in the scallions and cilantro final and mix to distribute everything.

• Spoon the beef and veggie mixture onto butter lettuce leaves, squeeze some Paleo Sriracha sauce on top, and enjoy!

Calories: 416 kcal | Carbohydrates: xiii grand | Protein: 24 1000 | Fatty: xxx g | Cobweb: 2 g | Sugar: 4 g

63

Reader Interactions

gilmanmonce1949.blogspot.com

Source: https://nomnompaleo.com/post/1710952680/asian-ground-beef-mushroom-and-broccoli-slaw

Share this post