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Paleo Korean Beef Lettuce Wraps with Slaw

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Rate this recipe 4.1/5 (9 Votes)

Ingredients

  • 1 lb. ground beef
  • 1 Tbsp minced onion
  • 1 tsp garlic powder
  • 1/4 cup coconut aminos (or soy sauce, if non-Paleo)
  • 2 Tbsp sesame oil
  • 1/2 tsp ground ginger
  • Salt and pepper
  • 14 oz. bag cole slaw mix
  • 1/4 cup chopped cilantro
  • 1 Tbsp sesame oil
  • 3 Tbsp canola oil
  • 3 Tbsp rice or red wine vinegar
  • 1/2 tsp ground ginger
  • Salt and pepper to taste
  • Iceburg lettuce head
  • Optional garnishes – sesame seeds, green onion slices

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from 5dollardinners.com

Preparation

Step 1

Brown the ground beef with the minced onion and garlic powder, then drain and return to the skillet.
Stir in the coconut aminos/soy sauce, sesame oil, ground ginger and some salt and pepper. Let simmer about 5-8 minutes, stirring often, allowing flavors to mingle.
In a mixing bowl, add the shredded cole slaw mix or cabbage and toss with chopped cilantro, sesame oil, canola oil, vinegar, ground ginger and salt and pepper, to taste.
Carefully pull apart 8 large leaves from a head of iceburg lettuce. Load the wraps with the Korean ground beef and slaw. Roll up and enjoy!
Serve Korean Beef Lettuce Wraps with slaw and optional sesame and green onion garnishes.

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