Thai Basil Beef Lettuce Wraps – Gluten-Free, Dairy-Free, Serves 6
For the Thai Basil Beef:
- 1 pound lean ground beef
- 2 tablespoons coconut aminos
- 1 tablespoon fish sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 red chili pepper, thinly sliced
- 1 tablespoon coconut oil
- 1 cup fresh Thai basil leaves
- 1 tablespoon lime juice
- Salt and pepper, to taste
For assembling:
- Large lettuce leaves
- Optional toppings: chopped peanuts, sliced scallions, extra lime wedges
Directions:
In a small bowl, mix together the coconut aminos, fish sauce, minced garlic, minced ginger, and sliced red chili pepper. Set aside. Heat a large skillet or wok over medium-high heat. Add coconut oil and allow it to melt. Add the ground beef to the skillet and cook, breaking it apart with a spatula, until it’s browned and cooked through. Pour the sauce mixture over the cooked beef and stir well to combine. Cook for an additional 2-3 minutes to allow the flavors to meld. Remove the skillet from the heat and stir in the fresh Thai basil leaves and lime juice. The residual heat will wilt the basil slightly.
Season the Thai Basil Beef mixture with salt and pepper to taste. To assemble the lettuce wraps, take a large lettuce leaf and spoon a portion of the Thai Basil Beef mixture onto the center of the leaf. Add any optional toppings, such as chopped peanuts, sliced scallions, and a squeeze of lime juice. Fold the sides of the lettuce leaf over the filling, then roll it up like a burrito. Serve the Thai Basil Beef Lettuce Wraps immediately as a flavorful and light dish!
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