Thai Beef Lettuce Wraps Recipe - Low Carb & Healthy
Low carb recipe for Thai Beef Lettuce Wraps which belongs to the Beef recipe category.
- 1 pound (455 g) ground round
- 1 teaspoon red pepper flakes
- cup (80 g) chopped onion
- 1 clove garlic
- 1 medium yellow pepper, diced (If you don't have a yellow one, a green
- or red one will do!)
- cup (60 ml) lemon juice
- 2 teaspoons chopped fresh mint
- 1 teaspoon beef bouillon granules
- head cauliflower, shredded
- 1 tablespoon (15 ml) fish sauce (nuoc mam or nam pla)
- 2 teaspoons soy sauce
- cup (60 g) chopped peanuts
- cucumber, diced small
- 16 lettuce leaves
In a big, heavy skillet, start browning and crumbling the ground round along with the red pepper flakes.
When the beef is browned, tilt the pan and spoon off any fat that's accumulated.
Stir in the onion, garlic, pepper, lemon juice, mint, and beef bouillon granules.
Stir until the bouillon dissolves.
Turn the heat to low and let the whole thing While that's happening, put the cauliflower in a microwaveable casserole dish with a lid, add a couple of tablespoons (30 ml) of water, cover, and microwave on high for 6 minutes.
By the time the cauliflower's done, the pepper and onion should be tender.
Drain the cauli-rice and stir it into the beef mixture.
Stir in the fish sauce and soy sauce, too.
Put the peanuts and the cucumber in small dishes.
Arrange 4 good-sized lettuce leaves on each of 4 plates and spoon a mound of the meat mixture next to them.
To eat, spoon some of the meat mixture into a lettuce leaf and sprinkle with cucumber and peanuts.
Wrap in the lettuce and eat as you would a burrito.
Each with 28 g protein; 12 g carbohydrate; 3 g dietary fiber; 9 g usable carbs.