Monday, July 17, 2017

Ginger Beef Lettuce Cups {Paleo, AIP, Whole 30}

If you miss the convenience of take-out, are short on time and enjoy an asian flavor in your meals, then this dish is perfect for you. It looks impressive enough for guests and yet it's also the perfect meal to scarf down while settled in front of Netflix..... (in case you're curious my hubby and I are hooked on Elementary, we're waiting for season 2 of Designated Survivor and when I'm home alone it's old episodes of Grimm for me.) Ginger and turmeric combine with lime juice and fish sauce to give this dish the "I-can't-stop-eating-it" quality that we all love so much. This would also make a great appetizer to serve at your next dinner party.

These days I'm all about the quick meals...without boring my new hubby. I'm perfectly content to eat the same bowl of soup over and over, but after a long (12+ hour) day at work, he deserves something a little more interesting. But, I'm still working full-time, sorting through 13 years of accumulated stuff as we prepare to downsize, learning the ropes of running a home for two instead of one, trying to keep the blog going, collecting documents to prove our marriage is bona fide for my hubby's visa and currently dealing with a uveitis flare (thankfully we caught it early and it's clearing up quickly). 

So, needless to say quick meals are the name of the game for me. 
What are some of your favorite quick weeknight meals?
For more quick dinner ideas, check out this post on quick weeknight meals.... it's full of great recipes to keep you enjoying life from outside of the kitchen. 

Ginger Beef Lettuce Cups
{Paleo, AIP, Whole 30}

Serves: 4
Time: 35 minutes

1/2 TBSP olive oil
1 pound ground beef
1 medium red onion -finely diced
3 TBSP chopped fresh ginger
1 TBSP garlic flakes
1 TBSP dried cilantro
1 tsp powdered ginger
1/2 tsp powdered turmeric
1/2 cup chopped white mushrooms
1/3 cup water
1/3 tsp pink himalayan salt
1 TBSP fish sauce
Endive leaves or Bibb lettuce leaves for 'cups'
fresh cilantro to garnish
- finely dice a red onion and chop white muchrooms into thin strips
- heat olive oil in a large skillet over medium heat
- add ground beef and finely diced red onion and allow to begin to brown
- as meat begins to brown, add fresh ginger, garlic flakes, dried cilantro, and dried ginger and turmeric and stir well to evenly distribute the seasonings
- add mushrooms and allow to cook with the meat until the meat, onions and mushrooms are all brown and meat it completely cooked through
- add water and salt and allow to simmer until water has cooked out
- remove from heat and add fish sauce and stir through
- serve in lettuce or endive cups and top with fresh cilantro leaves