The make-your-own-lettuce-cups-spread might be one of my favorite types of meals. I love how each person can customize their meal to their own preferences. The beef in these Korean Lettuce Cups gets a lot of flavor from just a few ingredients, and fresh herbs and veggies are served alongside it for a perfect lunch of light dinner.
Korean Beef Lettuce Cups
prep time: 15 minutes
cook time: 5 minutes
yield: 3-4 servings
1 teaspoon avocado oil, lard or tallow
1 pound ground beef
6 scallions, sliced, white parts only (reserve the greens for serving)
4 cloves garlic, thinly sliced
1 red or green jalapeño, seeds and membrane removed and thinly sliced
2 tablespoons coconut aminos
2 teaspoons fish sauce
large lettuce leaves
cucumbers thinly sliced (tossing them with rice vinegar makes them even tastier)
fresh mint, cilantro and/or Thai basil
chili sauce such as Sriracha, optional
- Heat the oil in a large skillet over medium-high heat. Add the beef and cook for 3-4 minutes, or until browned, breaking it up as it cooks.
- Add the scallions, garlic, and jalapeño and saute another 2 minutes, or until the garlic browns.
- Stir in the coconut aminos and fish sauce. And cook for another 30 seconds or so.
- Serve with lettuce leaves, cucumbers, shredded carrots, scallion greens, lime wedges, fresh herbs, and chili sauce.
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