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.

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

Serves 4

Ingredients:

  • 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

Equipment:

  • All of my recommended kitchen tools are listed here.

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 it cooks so much faster.

Finley chopped onions in a food processor.

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.

Sautéing mushrooms and onions for the paleo asian ground beef, mushroom, and broccoli slaw lettuce cups.

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.

Sautéed mushrooms and broccoli slaw.

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

Paleo asian ground beef, mushroom, and broccoli slaw in lettuce cups.

…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), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

Asian Ground Beef, Mushroom, and Broccoli Slaw Lettuce Cups

5 from 3 votes
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings 4
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.

Ingredients  

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

Instructions 

  • The first step is to finely chop your onion. I use my mini prep food processor. (Tip: 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.)
  • Heat up the ghee in a cast iron skillet on medium heat. Put the onions into the skillet and sauté until translucent. Then, add the sliced mushrooms and some salt and pepper.  When the onions and mushrooms have cooked off the excess moisture, add the minced garlic cloves and stir everything around for 30 seconds.
  • Add the ground beef and break up the meat so 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 about equal amounts of all three and then I cracked on some freshly ground 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 last and mix to distribute everything.
  • Spoon the beef and veggie mixture onto butter lettuce leaves, squeeze some Paleo Sriracha sauce on top, and enjoy!

Nutrition

Calories: 416kcal | Carbohydrates: 13g | Protein: 24g | Fat: 30g | Fiber: 2g | Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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