Beef Lettuce Cups

Asian food is one (along with Mexican) that I never get sick of. I had some ground beef in the fridge that I needed to cook, along with a head of lettuce, a few cloves of garlic and some ginger that I needed to use before it was too late. I immediately thought of lettuce cups. They are light, yet filling – perfect for a busy weeknight dinner!


For the filling:

  • 1 lb. ground beef
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons grated ginger
  • 4 button mushrooms, chopped
  • 2 cups shredded cabbage or cole slaw mix
  • salt and pepper
  • 1 head butter lettuce
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons coconut aminos (could use soy sauce)
  • 1 tablespoon fish sauce
  • 1 tablespoon sesame oil
  • 1/4 cup scallions, sliced

For the dipping sauce:

  • 1/4 cup coconut aminos
  • 1-1/2 teaspoons sesame oil
  • 1 teaspoon rice wine vinegar
  • dash of Sriracha
  • 1/4 cup scallions, sliced

In a large skillet over medium-high heat, cook the beef and onions together. Usually I would do them separately, but I spent so much time at the grocery after work, I was in a hurry and it worked out beautifully! Season lightly with salt and pepper. I say lightly because the dipping sauce has SO much flavor/saltiness. You do not want to overdo it in the filling and end up with a product that is too salty.


Add the mushrooms, garlic, and ginger.When mushrooms begin to soften, add cabbage, apple cider vinegar, coconut aminos, fish sauce, and sesame oil. Stir to combine and cook 2-3 minutes until cabbage has softened. Remove from the heat and add scallions.


To make the dipping sauce, add all ingredients to a small bowl and mix well. Serve with lettuce cups. Enjoy!



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