Eosinophilic Esophagitis Friendly Lemon Garlic Grass-Fed Beef Lettuce Cups
Total time30 min
Prep time15 min
Cook time15 min
4.8(20)
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Learn more →Ingredients
4 servings
For the beef filling
- 1 lb ground grass-fed beef (85/15)
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp lemon zest (from about 1 lemon)
- 2 tbsp fresh lemon juice
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp sea salt, plus more to taste
- ¼ tsp black pepper
- 2 tbsp fresh flat-leaf parsley, finely chopped
For serving
- 1 head butter lettuce, leaves separated and washed
- 1 medium carrot, julienned or shredded
- 2 green onions (green tops only), thinly sliced
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
- 2
Add the ground beef and cook, breaking it into small crumbles with a wooden spoon, until browned throughout with no pink remaining and an internal temperature of 160°F (71°C), about 7–9 minutes. Tilt the skillet and spoon off any excess fat, leaving about 1 tablespoon in the pan.
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