I’m at the tail end of my groceries from the most recent batch and was trying to figure out how to feed myself and Jesse with what we had on hand. We always use our grass fed ground beef for one of two things: meatballs/burgers or pasta sauce. Not that those aren’t amazing options, but I was looking to spice things up a bit.
We have a ton of left over greens, since I, of course, couldn’t choose one last time I went to Ralph’s and came home with 5 different options. This was the perfect excuse to make lettuce wraps! I adapted this recipe from Love Bakes Good Cake’s Korean BBQ recipe utilizing what I had available to me at home.
Her recipe called for sesame oil, which we didn’t have on hand. I used a little teriyaki sauce instead, and the result was fantastic! I also added red peppers, since we had one that was about to go bad. Even our newest roommate who doesn’t like veggies (crazy, right?) liked it with the red peppers.
I wish I would have taken better (non iPhone pictures), but the food looked so darn good and we were all starving. Either way, this recipe was too good to not share, pictures or not! Enjoy!
Asian Style Ground Beef Lettuce Wraps
1 lbs Grass Fed Ground Beef
1 Red Bell Pepper (chopped)
1 tsp Ground Ginger
1 tbsp Gluten Free Teriyaki Sauce
1/2 tsp Red Pepper Flakes
1/4 cup Tamari (gluten free soy sauce)
1/3 cup Brown Sugar
4 cloves Garlic (minced)
Lettuce of choice (I used the Big Green Leaf Lettuce I had on hand)
First break apart the lettuce into service sizes for “wrapping” the beef. be sure to rinse it and then place on a plate and in the fridge. (This will help it get crispy before serving.)
In a bowl, mix the brown sugar, soy sauce, teriyaki sauce, ginger, red pepper flakes, and garlic and set aside.
Over medium heat, warm a tiny bit of olive oil and begin to brown your ground beef. Break apart any large chunks and ensure the meat is cooked through and no longer pink. Drain any remaining liquid then add in your prepared sauce along with the chopped red bell pepper. Mix in well and let simmer for 3-5 minutes (or until most of the liquid has reduced). Serve on top of the lettuce wraps and garnish with sesame seeds or green onions if you’d like!