Asian Ground Beef, Mushroom, and Brocolli Slaw Lettuce Cups
0 - Paleo, Beef
Ingredients
1 lb of ground meat (I used grass fed ground beef)
1 lb of thinly sliced mushrooms (I used cremini)
1 small onion, roughly chopped
2 tablespoons of lard
3 cloves of garlic, minced
1-2 cups of broccoli slaw (I use the organic slaw from Trader Joe’s)
½ cup of shredded carrots (I use the ones from Trader Joe’s)
2 scallions, thinly sliced
a handful of cilantro, coarsely chopped
1-2 tablespoons of fish sauce
1-2 tablespoons of apple cider vinegar
1-2 tablespoons of coconut aminos
Kosher salt and freshly ground black pepper
Directions
The first step was finely chopping my onion in my mini prep food processor. Whenever I make grass fed ground beef, I like to really pulverize the onions. This helps moisten the meat and it cooks so much faster.

Then, I put the onions into my skillet with some melted lard and sautéed on medium heat until translucent. Then, I added the sliced mushrooms and some salt and pepper. When the onions and mushrooms had cooked off the excess moisture, I added the minced garlic cloves and stirred everything around for 30 seconds.

Next, I added the ground beef and stirred that around until there weren’t big clumps and it was no longer pink. I added the fish sauce, apple cider vinegar, and coconut aminos and then tasted for seasoning. I put about equal amounts of all three and then I cracked on some freshly ground black pepper.
Once the meat was cooked and seasoned, I added the broccoli slaw and shredded carrots and stirred everything around to soften the veggies a little. I added the herby goodness (scallions and cilantro) last and mixed to distribute everything.

I spooned the beef and veggie mixture onto red butter lettuce leaves (my favorite lettuce for this kind of recipe)…

…and squeezed on some un-Paleo Sriracha sauce. Sriracha has some sugar and all sorts of preservatives but it’s damn tasty. I’ve given up tons of “bad” food but I’m keeping the Sriracha.