I had a client once who loved ground beef. When I say “loved” ground beef, I mean he would have eaten a ground beef recipe every day if I’d made it.
In fact, when I told him I was preparing a chicken dish for dinner one day, he gave me a scowling look that said, “I’d rather have ground beef”!
We used to do a bit of friendly arguing (and laughing) about his love of ground beef and how he needed to build his culinary repertoire and eat other kinds of meat, poultry, fish and veggies.
I know I sound like a bossy private chef (my kids say I’m a bossy mom chef) but my client actually hired me to help him eat healthier and try new recipes. You’ll be happy to know he loved everything I cooked. Even the chicken.
Ground beef definitely has its place among meals. I use it often for a quick dinner with sautéed greens, mushrooms and garlic and served with white or brown rice. I like to season the ground beef with fresh herbs and sliced green onions for a comforting and delicious one dish meal – which my daughter tops with shredded cheese, avocado and sour cream. I on the other hand like it simply served with a fried egg on top.
Asian Ground Beef Lettuce Wraps are one of my youngest gals’ favorite meals and if there are leftovers in the fridge, they are guaranteed to be eaten as an after school snack.
I love that these Asian Ground Beef Lettuce Wraps pair well with shredded carrots, bean sprouts, green onions, cilantro, shredded cabbage, pickled ginger and loads of other veggies that keep this dish on the healthy side. If I make them for dinner, I pair it with white or brown rice infused with sautéed peas, carrots and corn.
To top it off (literally) I serve my Ground Beef Lettuce Wraps with a quick sweet but spicy sauce that is inspired by the traditional Asian Plum Sauce.
Quick, fresh and delicious – because with my busy schedule, that’s how I’m rolling these days. 😉
Delicious Wishes and Loads of Love!
- 1 1/2 lbs ground beef (I love using local grass-fed ground beef. The taste is amazing!)
- 1 tablespoon extra virgin olive oil, or coconut oil
- 1 medium onion, chopped
- 3 cloves, garlic, finely minced
- 1 teaspoon grated fresh ginger
- 3 tablespoons Hoisen sauce
- 1/4 cup soy sauce, or to taste
- 1/2 cup sliced green onions
- 1/2 cup shredded carrots
- 1/2 cup bean sprouts
- 1/2 cup cilantro leaves
- 1/2 cup shredded red cabbage
- 1 head butter lettuce, leaves gently separated into "cups"
- Sweet and Spicy Sauce
- 1/2 cup plum or blackberry preserves or jam
- 1 teaspoon grated fresh ginger
- 2 tablespoons of Sweet Thai Chili Sauce
- 1/4 cup white wine, sherry or water
In a large skillet heat the oil over medium heat and when the oil is hot, but not smoking, add the onions. Saute the onions until wilted and then add the ground beef, garlic and ginger. Cook the ground beef until done.
Stir in the Hoisen sauce, soy sauce and sliced green onions. Taste for seasoning.
Serve in lettuce leaves and garnish with shredded carrots, bean sprouts, cilantro leaves, shredded cabbage and additional green onion if desired. Top with a drizzle of Sweet and Spicy Sauce.
To make the sauce: In a small sauce pan, heat the preserves, grated ginger, chili sauce and white wine or water over medium heat. Let is simmer for a few minutes then take off the heat. When it cools it will thicken. Just re-heat the sauce to thin.
I also like to serve this with a quick red cabbage slaw topped with sesame seeds.