Beef Lettuce Wrap

This recipe isn't GAPS legal. To make it so, I would replace the soy sauce with another tsp of fish sauce and celtic salt to taste. Also, I would try replacing the hoisin sauce with honey and homemade ketchup.

This recipe made enough for 2 adults for dinner with enough leftover for both of us to have it for lunch.

Made with turkey and on the lettuce leaves instead of in them.

• leaves of lettuce, cleaned and dried (head, romaine, leaf)

• 3 tbsp virgin coconut oil
• 1/2 cup onion, finely diced
• 1 lb ground beef, bison, turkey, chicken or lamb
• 4 cloves garlic, crushed
• 1" piece ginger, finely grated
• 1 red, orange or yellow pepper, finely diced
• 1 227ml can water chestnuts, drained and finely diced
• 1 carrot, shredded
• 1/2 tsp 5 spice powder
• 1 tsp sambal oelek
• 2 tsp soy sauce
• 1 tsp fish sauce
• 1 tbsp hoisin sauce
• 1/4 cup cilantro, chopped
• 1 tsp sesame oil
• 2 tbsp green onion, finely chopped

In a frying pan, sauté onions over med heat. When softened add meat. Cook the meat and if there is too much oil drain some out. I never do, but I guess the grass fed meat we get is pretty lean.

When the meat is half cooked add the garlic and ginger. Stir and when fragrant (1-2 min) add the pepper, water chestnuts, and carrot. Cook veggies, they will release some liquid when cooking. When most of this liquid has evaporated add the 5 spice powder, sambal oelek, soy sauce, fish sauce, and hoisin sauce.

Stir everything in and keep cooking until the liquid has again evaporated. Then add the cilantro, sesame oil, and green onion. Cook for 2 more minutes, stirring. Serve the meat mix wrapped in lettuce leaves.