Larb Lettuce Cups


I’m a big fan of a lettuce cups because they’re so fresh and have a lovely crunch 


I especially love that this version is full of veggies (and makes great leftovers). You could also serve this over rice for a more filling meal!


Ingredients:

2 tbsp ghee/avocado oil

1/2 yellow onion, diced

1 cup mushrooms, diced

1lb ground beef

3 garlic cloves, thinly sliced

2 inch knob of ginger, grated 

1 cup snap peas, sliced

2 baby bok choy, diced

1 tbsp rice vinegar

1 tbsp coconut aminos 

1 lime, juiced

2 green onions, sliced

Salt to taste 

Head of large lettuce like butter or red leaf

Sriracha

Sesame seeds


Directions:

Heat ghee or oil in a large pan over medium heat and add the mushroom and onion. Sauté until softened then push to the side of the pan and add the beef. Cook the beef for about 5 minutes, or until no pink remains, breaking it up as you go


Add the garlic, ginger, snap peas and bok choy to the pan and cook until the veggies start to become tender (about 2 minutes) 


Add the rice vinegar, coconut aminos, lime juice, green onion and salt and mix well. Cook for about a minute until fully incorporated


Serve in lettuce cups topped with sriracha and sesame seeds