Low FODMAP Lemon Garlic Grass-Fed Beef Lettuce Cups

Total time30 min

Prep time15 min

Cook time15 min

4.8

(20)

Low FODMAP Lemon Garlic Grass-Fed Beef Lettuce Cups

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Ingredients

4 servings

For the beef filling

1 lb ground grass-fed beef (85/15)
1 tbsp olive oil
4 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
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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