This recipe came about after searching on Pinterest for:
Dinners that don’t suck that are low carb
How to eat the same dinner as your family when you’re on a diet
And voila, this recipe for Healthy Asian Lettuce Wraps from Apple of my Eye popped up. OK, it didn’t really happen quite like that, but I’m feeling the characteristic fluff of a long winter season, and I’d like to eat a little better in general. I read through the recipe and thought it looked amazing, but I didn’t have a bunch of the ingredients on hand. I piddled around with what I did have though, and this recipe is the pretty outstanding result! I can say that with complete confidence, too, because my two big boys do not mince words if they are less than thrilled. Hmm, wonder where they get that from? (The answer is: TOM)
Notes: I serve this recipe with brown rice as a side or right on the lettuce wrap to make it more filling for my family, but it’s just as good without.
Also, another note, I never have fresh ginger on hand, so I just buy it once every few months and store it in the freezer. Just peel off the skin and then put it in a freezer bag. When you’re ready to use it, grate it frozen into a stir-fry, ginger tea, and now these Asian lettuce wraps.
One pan and 25 minutes and it’s done: a perfect weeknight meal!
- 1lb organic ground beef (or any ground meat you prefer)
- 1 tbsp sesame oil
- 1 cup onion, roughly chopped (I forgot this. Oops. Still good though)
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- Bibb or romaine lettuce – I used romaine
- 2 cups of sliced mushrooms
- 2 bell peppers, diced
- 1 cup shredded carrots
- Roughly chopped cashews for topping
- Heat 1 tbsp sesame oil in a large pan. Add in the ground beef and break it into smaller pieces until it’s cooked through. Season with salt and pepper. Set aside on a separate plate.
- In the same pan, cook the onion, garlic, and ginger for 3-4 minutes. Add the vegetables and cook until tender crisp. Add the meat back into the pan.
- Stir in the soy sauce and cook everything together for a few minutes.
- Serve mixture on whole romaine leaves with or without rice. Top with raw shredded carrots, chopped cashews and serve with Sriracha, soy sauce, and Hoisin sauce. Makes around 10 wraps.
- Hope you love them like we do!
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