Yield: 2 servings
INGREDIENTS:
1 pound beef, ground
1 small onion, chopped
2 medium garlic clove(s), minced
1 tablespoon ginger, fresh, chopped
2 medium mushrooms, sliced (1/2 cup)
¼ head cabbage, shredded
1 tablespoon apple cider vinegar
1 tablespoon coconut aminos
1 tablespoon fish sauce, (use Red Boat Fish Sauce if you can find some)
1 head lettuce, Iceberg or Bibb, large leaves in tact
¼ head cabbage, shredded for garnish
1 medium carrot, shredded for garnish
2 medium onions, green, chopped for garnish
DIRECTIONS:
1 Heat a skillet over medium heat and add the ground beef and onions.
2 Cook until the beef is no longer pink in the center (about 7 minutes) and add the garlic and ginger.
3 Stir well for about a minute.
4 Add the mushrooms and cabbage and cook until vegetables are soft.
5 Stir in the vinegar, coconut aminos, and fish sauce and continue stirring until heated through.
6 To serve, spoon the ground beef mixture into the lettuce leaves, being careful not to overfill.
7 Top with additional cabbage, carrots, and green onions if desired.