Beef + Veggie Lettuce Cups

INGREDIENTS

Avocado oil

4 scallions, thinly sliced

1 large carrot, diced

1 medium zucchini, diced

1/2 pound grass-fed ground beef

Fine grain sea salt

Black pepper

1-2 big handfuls of spinach

Handful of mint, chopped

Big handful of cilantro, chopped

1.5 tablespoons soy sauce

1.5 tablespoons coconut aminos

1 tablespoon toasted sesame oil

2 teaspoons rice wine vinegar

2 teaspoons lime juice

Sriracha to taste

Serve with butter lettuce, shirataki noodles (prepared according to package instructions) or rice

METHOD

1. Prepare the sauce. In a bowl or mason jar, combine soy sauce, coconut aminos, sesame oil, rice vinegar, lime juice, and sriracha. Whisk well. Taste and adjust for seasoning. Set to the side.

2. Heat up a large pan. Drizzle enough oil to coat the pan. Then, add the chopped scallion, carrot, and zucchini. Sauté for 2 minutes. Add in the ground beef and season with salt and pepper. Use a wooden spatula to break the beef into small chunks. When the beef is almost cooked through, add in a couple handfuls of spinach, the herbs, and the sauce. Cook for another couple of minutes. Taste and adjust for seasoning.

3. Serve with butter lettuce, and noodles/rice. Enjoy!