Thai-inspired Lettuce wraps



  • 1 lb ground beef
  • 1 tbsp avocado oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tbsp minced fresh ginger
  • 1 tbsp soy sauce or tamari
  • 3 tsp fish sauce
  • 1/3 cup lime juice
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1 jalapeno (diced and de-seeded) or red pepper flakes (optional)
  • Salt and pepper
  • 12 large lettuce leaves (Boston, Bibb, or Romaine)
  • Pickled carrots, pickled red onions, or cucumbers (optional)
  • Crushed peanuts (optional)


  1. Heat the avocado oil in a large skillet over medium-high heat. Add the chopped onion and cook for 3-4 minutes, until softened.
  2. Add the minced garlic and ginger to the skillet and cook for another minute, until fragrant.
  3. Add the ground beef to the skillet and cook for 5-6 minutes, breaking up the meat with a wooden spoon, until browned and cooked through.
  4. Add the soy sauce or tamari and fish sauce to the skillet and stir to combine. Cook for another minute, until the sauce is fragrant and coats the beef.
  5. Remove the skillet from the heat and stir in the chopped cilantro, mint, and lime juice. Add pepper or diced jalapeno if you like heat. Season with salt and pepper to taste.
  6. To serve, spoon the beef mixture onto the lettuce leaves and wrap them up like a taco. Top with pickled veggies and/or crushed peanuts


  • You can substitute other ground meat like lamb or pork


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