I get 5 pounds of ground meat in my meat CSA pack every month so I always need to come 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 made a week ago.
- 1 small onion, roughly chopped
- 2 tablespoons ghee or fat of choice
- Kosher salt
- Freshly ground black pepper
- 1 pound cremini mushrooms, thinly sliced
- 3 garlic cloves, minced
- 1 pound grass fed ground beef
- 1-2 tablespoons fish sauce
- 1-2 tablespoons apple cider vinegar
- 1-2 tablespoons coconut aminos
- 1-2 cups broccoli slaw (I use 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
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 it cooks so much faster.
Then, I put the onions into my skillet with some melted ghee and sautéed on medium heat 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 30 seconds.
Next, I added the ground beef and stirred that around until there weren’t big clumps and it was no longer pink. I added the fish sauce, apple cider vinegar, and coconut aminos and then tasted for seasoning. I put about equal amounts of all three and then I cracked on some freshly ground black pepper.
Once the meat was cooked and seasoned, I added the broccoli slaw and shredded carrots and stirred everything around to soften the veggies a little. I added the herby goodness (scallions and cilantro) last 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 recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my Webby Award-Winning iPhone® and iPad® app, and in my New York Times-bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).37