Everything’s coming up roses today. Work was good. We had a kickball tournament for teambuilding and the weather was fantastic, my meetings all went well, and tonight, Angel is giving me a whole evening of his time – which lately has been difficult, as he has been working so much. It would be hard to ruin my mood today. I really needed a good day…I was starting to get discouraged. Yes, it happens to the best of us. Not often, but occasionally…
Anyway, I made these the other day for Angel and our new BFFs, Chase and Brandi, and they were a hit, so I’m sharing them today. If you don’t like spicy food, leave out the chiles. If you do, you may want to add more – 3 with seeds will give you a little kick, but won’t be HOT. The ginger offsets the spice and gives it a sweetness that you wouldn’t expect to go well with ground beef. You can even use strips of steak for this recipe as well. Its easy, versatile and feeds an army…Enjoy!
Asian Beef Lettuce Wraps
2 lbs ground Grassfed Beef
2 tsp Sesame Oil
1 tsp Olive Oil
5 Tbsp Coconut Aminos (or wheat-free Tamari)
4 Garlic cloves
3 dried Arbol Chile Peppers (sans stems & seeds)
1 tsp Honey
¼ cup Green Onions
1 ½” Ginger (fresh, if possible, sans the skin)
1 Tbsp Coconut Vinegar
1 cup Napa Cabbage
1 Red Pepper
½ Yellow Onion
¼ cup Water Chestnuts
¼ cup Carrots
Lettuce or Cabbage
Sea Salt (to taste)
Combine the coconut aminos, garlic, arbol chiles, honey, green onion, ginger and coconut vinegar and blend until smooth and incorporated. Set aside for later.
Heat 1 tsp of the sesame oil over medium-high heat in a pan large enough for all ingredients. Dust the beef with adobo seasoning and cook until no longer pink. Pour the meat into a colander to drain the grease.
As the beef is draining, heat the remaining 1 tsp sesame oil and 1 tsp olive oil over medium (~5) heat. Slice the onion, pepper, water chestnuts and mushrooms to about .” thick strips or chunks (however you want to eat it really). Add them to the heat and stir-fry until the onions start to turn translucent.
When the onions start to turn translucent, add the beef and sauce into the pan. Cover and cook for 3-4 minutes or until all ingredients are incorporated and warm.
For serving, take a lettuce leaf, add the meat and vegetable mixture, and garnish with fresh cabbage and carrot slices.
Try this with our Chicken Fried “Rice” recipe…SO GOOD!!