When Brent and i first started our Paleo journey, a long time friend sent me some emeals, Emeals is a weekly meal planner that you can customize based your dietary needs. No meat? No Problem. No Grains? thats okay too! Looking at her emeals, the recipes were listed with directions and a shopping list was attached. 7 meals per week sent right to my inbox. I decided to subscribe for a little inspiration since I felt like our diet was in a bit of a rut.
I loved having an idea of what to prepare. Since Brent and I bring lunch to work on most days of the week, i opted for the family size meal plans to have extra.
One of the first recipes I used with emeals was this Asian Beef Lettuce Wrap recipe. It was simple to follow and there was plenty of room for me to tweak this to make it more my own preferred style. I just really enjoy the inspiration.
Asian Beef Lettuc Wraps (serves 4)
1 lb lean ground beef
2 tablespoons sesame oil
1 cup chopped onion
2 carrots, peeled and shredded
2 cloves garlic, minced
16 oz package sliced fresh mushrooms
2 cups shredded green cabbage
¼ cup coconut aminos (or substitute soy sauce)
1 teaspoon ground ginger
2 heads Bibb or butter lettuce, leaves separated
Cook beef in a large nonstick skillet over medium heat 8 minutes or until browned; drain and set aside. Heat oil in skillet; add onion, carrots and garlic. Cook 5 minutes or until tender. Add mushrooms; cook 8 minutes or until browned. Add cabbage, and cook 3 minutes or slightly wilted. Add coconut aminos, stirring to combine. Return beef to skillet, and cook 2 to 3 minutes or until thoroughly heated. Spoon beef mixture onto lettuce leaves; roll up and devour!
I nearly ran out of room in my largest frying pan for all the meaty veggie goodness. The dish was really tasty and filling. Also who doesnt love faux tacos! Also, if lettuce wraps arent your thing, you can totally use regular tortilla wraps or eat this over rice. Its a jack of all trades dish.