How To Make Asian Ground Beef Lettuce Cups
Looking for a healthy, protein-packed meal that doesn’t sacrifice flavor? These Asian ground beef lettuce cups are a perfect option for anyone focused on clean eating, meal prep, or high-protein nutrition. Ideal for lunch, dinner, or a post-workout meal, this recipe combines lean ground beef with bold Asian-inspired flavors, all wrapped in crisp lettuce leaves for a low-carb, nutrient-dense dish. At Body by Choice Training, we’re always looking for ways to support our clients’ fitness goals through simple, delicious meals like this one.
Recipe for Asian Ground Beef Lettuce Cups
Assemble these ingredients:
- 1 lb of ground meat (I used grass-fed ground beef)
- 1 lb of thinly sliced mushrooms (I used cremini)
- 1 small onion, roughly chopped
- 2 tablespoons of lard
- 3 cloves of garlic, minced
- 1-2 cups of broccoli slaw (I use the organic slaw from Trader Joe’s)
- ½ cup of shredded carrots (I use the ones from Trader Joe’s)
- 2 scallions, thinly sliced
- a handful of cilantro, coarsely chopped
- 1-2 tablespoons of fish sauce
- 1-2 tablespoons of apple cider vinegar
- 1-2 tablespoons of coconut aminos
- Kosher salt and freshly ground black pepper
Here’s what to do with everything:
The first step was finely chopping my onion in my mini prep food processor. Whenever I make grass fed ground beef, I like to really pulverize the onions. This helps moisten the meat and it cooks so much faster. Then, I put the onions into my skillet with some melted lard and sautéed on medium heat until translucent. Then, I added the sliced mushrooms and some salt and pepper. When the onions and mushrooms had cooked off the excess moisture, I added the minced garlic cloves and stirred everything around for 30 seconds. Next, I added the ground beef and stirred that around until there weren’t big clumps and it was no longer pink. I added the fish sauce, apple cider vinegar, and coconut aminos and then tasted for seasoning. I put about equal amounts of all three and then I cracked on some freshly ground black pepper.Once the meat was cooked and seasoned, I added the broccoli slaw and shredded carrots and stirred everything around to soften the veggies a little. I added the herby goodness (scallions and cilantro) last and mixed to distribute everything.I spooned the beef and veggie mixture onto red butter lettuce leaves (my favorite lettuce for this kind of recipe)……and squeezed on some un-Paleo Sriracha sauce. Sriracha has some sugar and all sorts of preservatives but it’s damn tasty. I’ve given up tons of “bad” food, but I’m keeping the Sriracha.