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