Thai Beef in Lettuce Wraps

1 lbs (455 g) ground beef (Use ground round or sirloin if you can)
1 teaspoon red pepper flakes
½ cup (80 ml) chopped onions
1 clove garlic
1 medium yellow pepper diced (or whatever colour you have on hand)
¼ cup (60ml) lemon juice
2 teaspoons chopped fresh mint
1 teaspoon gluten free beef bouillon granules (I actually use a vegan “beef” one that is wonderful)
½ head cauliflower, shredded
1 tablespoon (15 ml) fish sauce (nuoc mam or nam pla)
2 teaspoons soy sauce substitute
½ cup (60 g) chopped peanuts (OPTIONAL)
½ cucumber, diced small
16 lettuce leaves (I’d recommend either Romaine or Butter lettuce over iceberg)

In a big skillet, break up and brown the beek with the pepper flakes (I’d also recommend cumin and/or a pinch of chili powder, salt or seasoning salt and pepper. A pinch of coriander would work nicely too).

When the beef is browned, tilt the pan and spoon off any fat that’s accumulated (with round and sirloin, there’s barely any). Stir in the onion, garlic, pepper, lemon juice, mint and beef bouillon granules. Stir until bouillon dissolves. Turn burner on low and let the whole thing simmer.

Now you can start on the “rice”. Put the shredded cauliflower in a microwavable casserole dish with a lid (or do the “ghetto” method of a glass bowl and Saran Wrap or wax paper) add a couple of tablespoons of water, and microwave for 6-7 minutes on high.

By the time the “rice” is done, the peppers in onions should be tender. Drain the “rice” and stir into the beef mixture. Stir in fish sauce and soy sauce substitute too.


Number of Servings: 4

Recipe submitted by SparkPeople user IAMDIOSA.