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Thai-Inspired Beef Lettuce Cups with Peanut Sauce

Thai-Inspired Beef Lettuce Cups with Peanut Sauce

Lunch
Prep Time
25min
Cook Time
20min
Servings
4
Calories
429
Chef's Note

For the best flavor, prepare the beef mixture about 30 minutes before serving to allow the flavors to meld. The peanut sauce can be made a day ahead and refrigerated - just bring it to room temperature before serving. For extra crunch and fiber, sprinkle the chia seeds right before serving rather than mixing them into the sauce.

Tags
keto-friendly
high-fiber
beef
Thai
lettuce cups
gluten-free
dairy-free
lunch
high-protein
Ingredients

  • 1.5 pounds lean ground beef (90/10)

  • 2 tablespoons coconut oil

  • 1 medium red bell pepper

  • 3 medium shallots

  • 4 cloves garlic

  • 2 tablespoons ginger

  • 1 stalk lemongrass

  • 2 tablespoons fish sauce

  • 3 tablespoons lime juice

  • 2 tablespoons coconut aminos

  • 2 heads butter lettuce

  • 2 medium carrots

  • 1 medium cucumber

  • 4 stalks green onions

  • 1/2 cup fresh cilantro

  • 1/4 cup fresh mint leaves

  • 1/4 cup fresh Thai basil

  • 1/3 cup natural peanut butter (unsweetened)

  • 1/4 cup full-fat coconut milk

  • 1 teaspoon red chili flakes

  • 1/3 cup chopped peanuts

  • 2 tablespoons chia seeds

  • 1 large avocado

Instructions
  • 1

    Prep all vegetables: Finely dice 1 red bell pepper, mince 3 shallots and 4 garlic cloves, grate 2 tablespoons of ginger, and finely chop the white part of 1 lemongrass stalk (discard the tough outer layers).

  • 2

    Julienne 2 medium carrots and 1 medium cucumber into thin matchsticks. Slice 4 green onions thinly. Chop 1/2 cup cilantro, 1/4 cup mint leaves, and 1/4 cup Thai basil. Set all prepared vegetables and herbs aside.

  • 3

    Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Add the minced shallots and cook for 2-3 minutes until translucent.

  • 4

    Add the minced garlic, grated ginger, and chopped lemongrass to the skillet. Sauté for 1 minute until fragrant.

  • 5

    Add 1.5 pounds of ground beef to the skillet, breaking it up with a wooden spoon. Cook for about 7-8 minutes until browned and cooked through.

  • 6

    Add 2 tablespoons of fish sauce, 1 tablespoon of lime juice, and 2 tablespoons of coconut aminos to the beef mixture. Stir well and cook for another 2 minutes. Remove from heat and set aside.

  • 7

    For the peanut sauce: In a medium bowl, whisk together 1/3 cup natural peanut butter, 1/4 cup full-fat coconut milk, 2 tablespoons of lime juice, 1 teaspoon of red chili flakes, and 1 tablespoon of coconut aminos until smooth.

  • 8

    Carefully separate and wash the butter lettuce leaves, creating 16 cups (4 per serving). Pat dry with paper towels.

  • 9

    Dice 1 large avocado into small cubes.

  • 10

    To assemble: Place lettuce cups on serving plates. Fill each cup with a spoonful of the beef mixture. Top with julienned carrots, cucumber, diced bell pepper, avocado cubes, and sprinkle with green onions, fresh herbs, chopped peanuts, and chia seeds.

  • 11

    Drizzle each lettuce cup with the peanut sauce and serve immediately, with extra sauce on the side.

Nutrition Information (per serving)
429
Calories
32g
Protein
22g
Carbs
24g
Fat
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