This is tasty with beef or try substituting ground chicken or turkey breast for another lean version. If the lettuce is sturdy, these can be eaten with your hands; otherwise, plan on making it a fork and knife meal. We served this with Garlic Edamame to share the garlic/lime/crushed red pepper theme.
(modification of recipe originally from the National Cattlemen’s Beef Association)
Serves 4
- 1 pound 93% lean ground beef
- ¼ cup water
- 3 tablespoons creamy natural unsalted peanut butter (or almond butter or sunflower seed butter)
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons fresh lime juice
- 2 garlic cloves, minced
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- ¼ teaspoon crushed red pepper
- 8 Bibb or Boston lettuce leaves
Garnishes:
- ¼ cup carrots, shredded
- ¼ cup red bell pepper, cut in ¼” strips
- 2 tablespoons green onions, sliced
Heat a large nonstick skillet over medium heat until hot. Add ground beef (or ground chicken/turkey breast); cook 8 – 10 minutes, breaking into crumbles and stirring occasionally. Remove drippings.
In a small bowl, combine next 8 ingredients (water through crushed red pepper) with a whisk until smooth.
Stir peanut mixture into the beef skillet. Continue to cook over medium heat 2 – 3 minutes or until heated through, stirring occasionally.
Spoon the beef mixture evenly into the lettuce leaves. Garnish with toppings as desired.
Nutritional Info/Serving: Calories 256, Fat 14 g, Protein 27 g, Carbs 6 g
21 Day Fix Container Equivalents/Serving: 1 Red, 0.5 Green, 2 tsp
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