Paleo: Quick Korean-Spiced Ground Beef Lettuce Wraps
with Cashew Butter, Cucumber & Carrot Salad
Cooking time
10 minutes
Servings
2/4
Calories
570 /serving
Ten minutes, and it’s a wrap! Tender leaves of lettuce are the receptacles for a deliciously spiced meaty filling of ground beef that browns up fast in a pan with ginger and garlic. All you need is lime and cashew butter to whip up a satay-style dressing for a salad of finely sliced cucumbers and pre-cut carrot matchsticks. Our popular Mellow Sesame spice mix, featuring sugared sesame seeds, adds a light and easy Asian ambience.
We will send you:
- 340g Ground beef (high-protein serving)
- 100g Matchstick carrots
- 15ml Minced garlic
- 15ml Ginger paste
- 2 Cucumbers
- 1 Head of Boston lettuce
- 1 Lime
- 30g Cashew butter
- 30ml Vegetable demi-glace
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Cashews, Sesame
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
36 g
Saturated Fat
11 g
Sodium
920 mg
Total Carb
25 g
Sugars
8 g
Protein
39 g
Fibre
4 g
Preparation
Cook & coat the beef
In a large pan, heat a drizzle of oil on medium-high. Add the ginger and garlic. Sauté, 30 sec. to 1 min., until fragrant. Add the beef*; season with ⅔ of the spices and pepper. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Add the demi-glace and ¼ cup water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until the beef is coated.
Mise en place
Meanwhile, thinly slice the cucumbers. Separate the lettuce leaves. Halve the lime; juice ½ and cut the remaining ½ into 2 wedges.
Make the salad
In a large bowl, combine the cashew butter, lime juice, 2 tbsp water (double for 4 portions), the remaining spices and S&P. Add the cucumbers and carrots; toss well.
Plate your dish
Divide the lettuce leaves between your plates. Top with the beef and salad. Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
