As I continue my “eat out of the freezer” crusade, last night’s meal had to involve ground beef. I took out two 1 pound packages yesterday morning. Based on what’s in the fridge, my Ground Beef Lettuce Cups recipe was modified to work with what we have on hand and it was darned tasty! This is the recipe Vince was asking about last night. This meal was so good! Normally I don’t have leftovers the next night . . I sneak something else in between . . but this was so good, I can hardly wait to heat up the leftovers tonight and have it again tonight . . two nights in a row.
Ground Beef Lettuce Cups
Ground Beef Lettuce Cups
1 lb of ground meat
1 lb of thinly sliced mushrooms
1 small onion, chopped
2 tablespoons olive oil
3 cloves of garlic, minced
3-4 cups shredded cabbage
3 carrots, thinly sliced or julienned
1/2 cup green onions, thinly sliced
3 T. ginger, grated or minced
1/4 cup cilantro, chopped
1 can water chestnuts, drained and sliced
Sauce:
4 tablespoons of hoisin sauce
1/4 cup apple cider vinegar
3 tablespoons of coconut aminos
3 tablespoons soy sauce (I used gluten free)
sliced almonds, toasted, for garnish (if desired)
cilantro for garnish (if desired)
Sriracha Sauce
Salt and freshly ground black pepper
Directions:
1. Brown ground beef in oil, drain any liquid or oil that has cooked out. Add onions, mushrooms and garlic and cook til onions are clear and ground beef is completely cooked. Add the cabbage and carrots.
Ground Beef in Lettuce Cups
2. Stir in the ginger and water chestnuts.
3. In a small bowl, combine the sauce ingredients. Stir til blended. Pour over the ingredients in the skillet and simmer, while stirring, until everything is hot.
3. Add cabbage, carrots and water chestnuts. Cook only until cabbage is wilted but still has a bit of crunch.
4. Stir in green onions, ginger and cilantro.
5. Serve over a bed of lettuce. Top with toasted almonds and additional cilantro if desired. This is great with a bit of Sriracha sauce.
Dinner!
Serve over lettuce leaves and top with additional cilantro and/or toasted almonds. Additional Sriracha sauce can be added for a bit more spice.
Ellen says
OMG that sounds fabulous! I know what’s for dinner this weekend. You are creative in the kitchen and I appreciate you sharing recipes.
Dottie N. says
Looks GREAT! And sounds DELICIOUS!
CindyM says
Meat and veggies — Yay! I’d heat this up and have it for breakfast with a poached egg on top, or along side scrambled eggs. Many Paleo “set plans” that get you started, advocate eating leftover lunch/dinner foods for breakfast. I’ve always done that a few days a week, and this dish sounds like one I’d eat for breakfast.
JudyL says
Except on weekends, I eat a very light breakfast. Vince eats about 6:15 but I take thyroid meds and need to wait about 45 minutes after taking them before I can eat and by that time, I’m usually busy and forget and it’s about 8 before I remember. Vince comes home for lunch at 11 so I mostly eat a boiled egg and a few almonds or a couple of slices of fruit.
Linda says
Ooo. That does sound good. Just more proof you were right!
Susan says
Life can be so funny! I’d never heard of Sriracha Sauce until earlier this evening when my son said Subway has it for their sandwiches and he had some. Now here it is in your recipe!
Sheryl says
This looks and sounds delicious. It’s a pain these days for me to find foods that look good to me. Don won’t believe it but I’m going to ask him to pick up some hamburger meat! And I guess a few other things too.
Ranch Wife says
Planning on making this soon! Quick question though – do y’all order the Coconut Aminos or can you find it at the grocery store? From what I’m reading, you use it like soy sauce?