Low FODMAP Rosemary & Sage Ground Beef Lettuce Cups
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Learn more āIngredients
4 servings
For the beef filling
- 1 lb grass-fed ground beef
- 2 tbsp olive oil, divided
- Ā½ cup green onions (green tops only), thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh sage, finely chopped
- 1 tsp ground turmeric
- Ā½ tsp sea salt
- Ā¼ tsp black pepper
- 1 medium zucchini, finely diced
Ingredient noteA serving of up to about 1/3 of a zucchini is low in FODMAPs. This recipe contains about 1/4 of a zucchini per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid zucchini, please tap it and change its rating to Red.
- Ā½ 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 160Ā°F (71Ā°C) on an instant-read thermometer, about 4ā5 minutes more. Transfer the beef to a plate and drain any excess fat from the skillet.
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