Eosinophilic Esophagitis Friendly Asian Beef Lettuce Wraps
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Learn more →Ingredients
4 servings
For the beef filling
- 1 lb ground beef (85/15)
- 1 tbsp avocado oil or olive oil
- 1 tbsp fresh ginger, finely grated
- 3 scallions, green parts only, thinly sliced (white parts reserved for garnish if desired)
- 1 medium carrot, finely diced
- salt and pepper, to taste
For the sauce
- 3 tbsp coconut aminos
- 1 tsp toasted sesame oil
- 1 tsp fresh lime juice
- ½ tsp ground ginger
- ¼ tsp crushed red pepper flakes (optional)
For serving
- 1 head butter lettuce, leaves separated and washed
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, sesame oil, lime juice, ground ginger, and red pepper flakes, if using, until combined. Set aside.
- 2
Heat the avocado oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through with no pink remaining, about 6–8 minutes, reaching an internal temperature of 160°F (71°C). Drain any excess fat if needed.
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