Ingredients
- Sauce:
- ¼ cup maple syrup, brown sugar, or coconut sugar
- ¼ cup coconut aminos, tamari, or soy sauce
- 2 tsp rice vinegar
- 1 tbsp toasted sesame oil
- ¼–½ tsp red pepper flakes (optional)
- 2 tsp arrowroot powder or cornstarch
- Filling:
- 1 tbsp olive oil
- 1 lb ground beef
- 2 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 1 red bell pepper, finely diced
- ½ cup shredded carrots
- 4 green onions, sliced
- Kosher salt and black pepper, to taste
- Sesame seeds, for garnish
- Boston Bibb lettuce (or romaine/iceberg)
- Optional: steamed white rice or sautéed cauliflower rice
Instructions
- Whisk together maple syrup, coconut aminos, vinegar, sesame oil, red pepper flakes, and arrowroot powder. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 5 minutes.
- Add garlic and ginger; cook for 1–2 minutes until fragrant.
- Stir in bell pepper and carrots; cook for 3–4 minutes until slightly softened.
- Pour in the sauce and simmer for 2–3 minutes until thickened.
- Add green onions, stir, and remove from heat.
- Spoon beef mixture into lettuce cups. Garnish with sesame seeds. Serve with rice or cauliflower rice if desired.
Notes
- Ground chicken or turkey works well in place of beef.
- Add zucchini, mushrooms, or cabbage for extra veggies.
- Increase spice with more red pepper flakes or sriracha.
- For paleo/gluten-free: use coconut aminos and cauliflower rice.
- Prep the sauce ahead of time for quicker cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving (1/4 of mixture with lettuce)
- Calories: 320
- Sugar: 8g
- Sodium: 650mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
