I accept 5 kilos of ground meat in my meat CSA pack every month so I continuously must advance up with artistic ways to dispatch with it so I don’t accept bored. Tonight, on a whim, I made up my solutions to construct Asian flavored lettuce cups. My recipe is rather connected to the pork creep fry I made a week previously.
Time to construct Asian Ground Beef, Mushroom, and Broccoli Slaw Lettuce Cups
Serves 4
Scheme:
- 1 cramped onion, roughly chopped
- 2 tablespoons ghee or fat of preference
- Kosher salt
- Freshly ground sunless 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 employ the organic slaw from Vendor Joe’s)
- ½ cup shredded carrots (I employ the ones from Vendor 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 urged kitchen tools are listed here.
Design:
The first step was finely chopping my onion in my mini prep meals processor. Whenever I build grass fed ground beef, I seize to truly pulverize the onions. This helps moisten the meat and it cooks so grand faster.
Then, I build the onions into my skillet with some melted ghee and sautéed on medium warmth till translucent. Then, I added the sliced mushrooms and some salt and pepper. When the onions and mushrooms had cooked off the surplus moisture, I added the minced garlic cloves and stirred all the pieces around for 30 seconds.
Subsequent, I added the ground beef and stirred that around till there weren’t extensive clumps and it was no longer purple. I added the fish sauce, apple cider vinegar, and coconut aminos and then tasted for seasoning. I build about equal portions of all three and then I cracked on some freshly ground sunless pepper.
Once the meat was cooked and seasoned, I added the broccoli slaw and shredded carrots and stirred all the pieces around to soften the veggies fairly. I added the herby goodness (scallions and cilantro) final and blended to distribute all the pieces.
I spooned the meat and veggie mixture onto butter lettuce leaves (my current lettuce for this more or much less recipe)…
…and squeezed on some Paleo Sriracha sauce.
Attempting to accept more recipe solutions? Head on over to my Recipe Index. You’ll also accept queer recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Meals for Folks (Andrews McMeel Publishing 2013), Ready or No longer! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Plug! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
- 1 cramped onion roughly chopped
- 2 tablespoons ghee or fat of preference
- 1 pound cremini mushrooms thinly sliced
- Diamond Crystal kosher salt
- Freshly ground sunless 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
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The first step is to finely cut your onion. I employ my mini prep meals processor. (Tip: Whenever I build grass fed ground beef, I seize to truly pulverize the onions. This helps moisten the meat and it cooks so grand faster.)
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Warmth up the ghee in a cast-iron skillet on medium warmth. Place apart the onions into the skillet and sauté till translucent. Then, add the sliced mushrooms and some salt and pepper. When the onions and mushrooms pick up cooked off the surplus moisture, add the minced garlic cloves and creep all the pieces around for 30 seconds.
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Add the ground beef and ruin up the meat so there aren’t extensive clumps. Cook dinner till the meat is no longer purple. Add the fish sauce, apple cider vinegar, and coconut aminos and then style for seasoning. (I build about equal portions of all three and then I cracked on some freshly ground sunless pepper.)
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Add the broccoli slaw and shredded carrots to the pan and creep all the pieces around to soften the veggies fairly. Throw in the scallions and cilantro final and combine to distribute all the pieces.
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Spoon the meat and veggie mixture onto butter lettuce leaves, squeeze some Paleo Sriracha sauce on top, and delight in!
Calories: 416kcal | Carbohydrates: 13g | Protein: 24g | Pudgy: 30g | Fiber: 2g | Sugar: 4g
Nutrition facts is robotically calculated, so must always most interesting be venerable as an approximation.
About Michelle Tam
Hello! My title is Michelle Tam, and I delight in to employ. I factor in meals the total time. It borders on obsession. I’ve continuously cherished the sights and smells of the kitchen. My mom was (and is) an fabulous cook dinner, and as a child, I was her little shadow as she ready supper every evening. From her, I obtained a deep, abiding delight in for magically remodeling pantry objects into mouth-watering family meals.