Asian Style Beef Lettuce Cups
I recently posed the question on my instagram, "Are we into lettuce cups" and to my surprise only 67% of people said yes. I find this answer somewhat controversial. Allow me to explain.
I discovered lettuce cups during college, and since then I've consistently leaned on them as a go-to at home option. One of the things I miss most when eating healthy is the experience of eating with my hands. All the foods that are off limits to me when I'm trying to "be good" are foods I would eat with my hands. Pizza - eat with your hands. Bagels - eat with your hands. Sandwiches - eat with your hands. Tacos - eat with your hands. You get the idea. There is something about the experience of eating with your hands that very much appeals to me. Often times when I'm in a restaurant and looking through a menu, what draws me to order a pizza or a sandwich over a salad is not the contents of either, but that if I go with the former I can eat with my hands.
I recognize that others may not feel quite as strongly about this topic but I know there must be some of you that share this passion for eating with your hands and for you, I present these lettuce cups. Because they are for a lack of carbohydrates and you can still pick them up and eat with god's given utensils and that is a beautiful thing.
Like these? Try my Spicy Turkey Lettuce "Tacos."
Serves about 4 people as a main
3 teaspoons sesame oil, divided
1 teaspoon avocado oil
2 tablespoons ginger, minced
4 cloves of garlic, minced
2 pounds ground beef
2 tablespoon srircha (omit if you don't like spice)
1/4 cup low sodium soy sauce (if subbing liquid aminos, do 1/2 liquid aminos and 1/2 coconut aminos, as the liquid aminos are very salty)
1/4 cup rice vinegar
2 tablespoons teriyaki sauce
2 teaspoons sugar or maple syrup
1 five-ounce can bamboo shoots
1 seven-ounce jar baby corn
1 five-ounce can bean sprouts
2 heads Bibb or Boston lettuce, leaves cleaned and separated
1 bunch scallions, chopped
1 bunch of radish, shaved
1. Heat 1 teaspoon of sesame oil and one teaspoon of avocado oil over medium heat in a deep skillet. Add ginger and garlic and heat until fragrant, about 1 minute. Then add in the beef.
2. Use a wooden spoon to break up the beef into bite sized pieces. Add the bamboo shoots and baby corn to the pan. Saute until the beef is browned, about 10 minutes.
3. While the beef is browning, combine the sriracha, soy sauce, rice vinegar, teriyaki sauce, and sugar or maple syrup in a small bowl and mix well. Pour the mixture over the beef and stir to combine. If serving immediately, allow the mixture to fully warm before serving.
4. Remove from heat and add the bamboo shoots. To serve, scoop a small amount of the beef mixture into the individual lettuce cups. Garnish with the optional garnishes, as desired.