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Paleo asian ground beef, mushroom, and broccoli slaw in lettuce cups.
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5 from 3 votes

Asian Ground Beef, Mushroom, and Broccoli Slaw Lettuce Cups

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Asian
Keyword: Dairy-free, gluten-free, paleo, Primal, Whole30
Servings: 4

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