Recipe: Asian Beef, Chilli and Lemongrass Lettuce Wraps
Asian Beef, Chilli and Lemongrass Lettuce wraps would have to be one of the easiest Paleo Recipes out there. They are quick and easy and with some easy preparation of ingredients and minimal cooking time you can have this on the dinner table in 15-20 minutes. This recipe makes enough for 9 lettuce wraps so depending on your hunger you will have some left over for lunch the next day.
Serves 3 (as a main meal)
500 gms / 1.1lb Lean Minced Beef
6 Lemongrass stalks
2-3 Red Chillies (Use 2 if very hot chillies, 3 if on the milder side)
1-2 tsp Dried Chilli Flakes
4 tbsps lime juice
3 tbsps ‘Paleo’ fish sauce (Red Boat Premium is a good option)
30-50gms fresh coriander and mint leaves
1 crisp Iceburg Lettuce
Firstly core the lemongrass stalks and finely slice popping them into a glass bowl. Deseed and finely slice the red chillies and shallots and add to the lemongrass. Add the dried chilli flakes, lime juice and Paleo fish sauce. Roughly chop the fresh coriander and mint leaves and add to the bowl.
In a non-stick frying pan stir fry the minced beef on high. Separate the mince as it cooks through until has no red colour remaining. The pan needs to be hot so that the mince cooks quickly, doesn’t go grey and boils. Drain the excess fat that has come out of the meat and add the beef to the herbs and fish sauce mixture. Mix together so that the shallots and herbs are mixed through.
Seaprate the Iceburg lettuce leaves (check out this youtube for handy tips) and spoon in the beef and herb mixture and serve straight away.
This recipe is ideal for lunches the next day and the flavours intensify overnight.
There are many versions of Asian minced beef lettuce wraps. So when checking them out just remeber to take out the non Paleo items like sugar, non Paleo fish sauce and ground rice.