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!

Ingredients:

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.

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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.

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

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