Description
Tender, savory ground beef infused with sesame, ginger, and garlic, served in crisp Bibb lettuce cups with colorful vegetables. This quick and adaptable dish is perfect for busy weeknights or entertaining.
Ingredients
Scale
- For the Sauce:
- 1/4 cup maple syrup, brown sugar, or coconut sugar
- 1/4 cup coconut aminos, tamari, or soy sauce
- 2 teaspoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1/4 – 1/2 teaspoon red pepper flakes (optional)
- 2 teaspoons arrowroot powder or cornstarch
- For the Filling:
- 1 tablespoon olive oil
- 1 lb ground beef
- 2 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1 medium red bell pepper, finely diced
- 1/2 cup shredded carrots
- 4 whole green onions, sliced into 1” pieces
- Kosher salt, to taste
- Ground black pepper, to taste
- Sesame seeds, to taste, for garnish
- Boston Bibb lettuce leaves
- Steamed white rice or sautéed cauliflower rice (optional)
Instructions
- In a small bowl, whisk together maple syrup, coconut aminos, rice vinegar, sesame oil, and red pepper flakes (if using).
- Whisk in arrowroot powder until smooth. Set aside.
- Heat olive oil in a 10” skillet over medium-high heat until shimmering.
- Add ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes.
- Stir in garlic and ginger, cooking for 1-2 minutes until fragrant.
- Add diced bell pepper and shredded carrots, sautéing for 3-4 minutes until tender.
- Pour the prepared sauce into the skillet, stirring to coat.
- Simmer for 2-3 minutes until the sauce slightly thickens.
- Season with salt and pepper as needed, then stir in green onions.
- Spoon the Asian style ground beef mixture into lettuce leaves (with or without rice) and sprinkle with sesame seeds before serving.
Notes
- This recipe is naturally gluten-free, low carb, and adaptable to paleo preferences.
- Ground beef can be substituted with ground chicken, turkey, pork, bison, or plant-based crumbles.
- Add shredded cabbage, bean sprouts, mushrooms, or zucchini for extra vegetables.
- For more spice, add chopped fresh chilies or sriracha.
- Serve with steamed rice, cauliflower rice, Asian slaw, miso soup, or pickled vegetables.
- The filling can be made ahead and stored in the fridge for up to three days or frozen for up to two months. Keep lettuce separate until ready to eat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 378 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
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