Spicy Beef Lettuce Wraps
Makes 3-4 servings
1 pound ground beef, preferably organic, grass-fed
1/2 cup onion diced
Sea salt and freshly ground black pepper
2 teaspoons garlic, minced
1 teaspoon fresh ginger, peeled and grated
1 tablespoon toasted sesame oil
2 1/2 tablespoons coconut aminos (or soy sauce)
1 tablespoon hot water
1/2 teaspoon honey
1 tablespoon Sriracha (or more to taste, I used one heaping tablespoon)
1 1/2 tablespoons lime juice
1/4 cup green onion, chopped
1/4 cup walnuts or cashews, toasted and chopped
1/4 cup cilantro, chopped
1 head Boston lettuce
In a large skillet, cook the ground beef and onions until meat is no longer pink and onions are soft. Season with salt and pepper and add garlic and ginger. Cook stirring frequently until the garlic and ginger are fragrant.
In a small bowl, combine the sesame oil, coconut aminos, water, honey and Sriracha and pour over the browned ground beef. Cook, stirring occasionally until slightly thickened. Remove from heat and stir in lime juice, half of the green onions, nuts and cilantro.
Wash lettuce and gently separate leaves. Divide been mixture among 6-8 lettuce leaves and garnish with the remainder of the green onions, nuts and cilantro.
Slightly adapted from Once A Month Mom