Weeknight Asian Ground Beef, Mushroom, and Broccoli Slaw Lettuce Cups
- Yield 4 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Weeknight Asian Ground Beef, Mushroom, and Broccoli Slaw Lettuce Cups sits in the Beef section of Regbie. The card serves 4 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 small onion, roughly chopped
- 2 tablespoons ghee or fat of choice
- 1 pound cremini mushrooms, thinly sliced
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 3 garlic cloves, minced
- 1 pound ground beef
- 1-2 tablespoons fish sauce
- 1-2 tablespoons apple cider vinegar
- 1-2 tablespoons coconut aminos
- 1-2 cups broccoli slaw
- ½ cup shredded carrots
- 2 scallions, thinly sliced
- Handful of cilantro, coarsely chopped
- 1 head of butter lettuce, rinsed, drained, and leaves separated
Method
The first step is to finely chop your onion. The cook use the cook mini prep food processor . (Tip: Whenever the cook make grass fed ground beef, You can really pulverize the onions. This helps moisten the meat and it cooks so much faster.)
Warm up the ghee in a cast iron skillet on a medium burner. Put the onions into the skillet and sauté until translucent. Then, add the sliced mushrooms and some salt and pepper. When the onions and mushrooms have cooked off the excess moisture, add the minced garlic cloves and stir everything around for 30 seconds.
Tip in the ground beef and break up the meat so there aren't big clumps. Leave until the meat is no longer pink. Tip in the fish sauce, apple cider vinegar, and coconut aminos and then taste for seasoning. (the cook put about equal amounts of all three and then the cook cracked on some freshly ground black pepper.)
Tip in the broccoli slaw and shredded carrots to the pan and stir everything around to soften the veggies a little. Throw in the scallions and cilantro last and mix to distribute everything.
Spoon the beef and veggie mixture onto butter lettuce leaves, squeeze some Paleo Sriracha sauce on top, and enjoy!
