Chestnut Free Rosemary & Sage Ground Beef Lettuce Cups
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Learn more →Ingredients
4 servings
For the beef filling
- 1 lb grass-fed ground beef
- 2 tbsp olive oil, divided
- ½ cup green onions (green tops only), thinly sliced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh sage, finely chopped
- 1 tsp ground turmeric
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 medium zucchini, finely diced
- ½ cup low-sodium chicken broth
- 1 tbsp fresh lemon juice
For serving
- 1 head butter lettuce, leaves separated and washed
- 1 medium carrot, julienned or shredded
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Pat the ground beef dry with a paper towel and set aside. Finely chop the rosemary and sage, slice the green onion tops, and dice the zucchini so everything is ready before the pan gets hot.
- 2
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground beef in a single layer and cook undisturbed for 3 minutes, until the underside is browned. Break the meat into small crumbles and continue cooking, stirring occasionally, until no pink remains and the beef reaches an internal temperature of 160°F (71°C) on an instant-read thermometer, about 4–5 minutes more. Transfer the beef to a plate and drain any excess fat from the skillet.
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