Beef Lettuce Cups

By James C. Stillwell | Honolulu, HI

This recipe is flavorful, low carb, fast and easy!

Servings 3-4 or 6-8 lettuce wraps | Prep time: 20 | Cook time: 30

Calories: 217 | Total Fat: 8g | Total Carbs: 10g | Protein: 25g

Ingredients:

2 tsp. neutral-flavored oil like grapeseed, or peanut oil

1 lb. 95% lean ground beef

1 tbsp. soy sauce

1-2 tbsp. sriracha sauce

1 tbsp. granulated garlic

Instructions:

2 tbsp. water

Zest and juice from one large lime

¼ c. green onion, thinly sliced

½ c. cilantro, chopped

1-2 heads iceberg lettuce, washed and cut into cups

1. Heat the oil in a heavy pan over medium-high heat, then sauté the beef until it’s cooked through and starting to brown, breaking apart as it cooks.

2. While beef cooks, mix together the soy sauce, sriracha, garlic and water in a small bowl. Zest the skin of the lime and squeeze the juice. (You may need two limes to get enough juice, but only use the zest from one lime). Remove outer lettuce leaves, then remove the core and cut the lettuce into quarters to make “cups” to hold the beef mixture.

3. When the beef is done, add the sriracha sauce mixture and let it sizzle until the water has evaporated, stirring a few times to get the flavor mixed through the meat. Turn off the heat and stir in the lime zest, lime juice, green onions, and cilantro.

4. Fill iceberg lettuce “cups” with meat mixture, to be eaten with your hands. Drizzle with extra sriracha if desired.