This quick and easy recipe can be whipped up in no time and served over roasted riced cauliflower and mixed green or wrapped in large lettuce leaves. As I make big batches of roasted riced cauliflower and keep in the fridge, we always have some on hand, but it’s not necessary for the recipe, wrapped in large lettuce leaves is just as effective if a bit more messy. This recipe really helps when there it’s a busy week. Lately I’ve been trying to balance blogging, meetings, and creating a video series (stay tuned!) with renovating the 1970’s duplex we just bought and it’s been leaving a very small time slot for cooking.
Thai Beef Skillet
1 pound lean ground beef
2 red bell peppers, sliced thin
2 tablespoons fresh ginger (or 1 teaspoon powdered ginger)
3 cloves garlic, chopped
1 teaspoon red pepper flakes (or 3/4 teaspoon powdered cayenne)
3 tablespoons almond butter
1 teaspoon sweetener (or a few drops of stevia extract)
2 tablespoons lime juice
2 tablespoons soy sauce (sub coconut aminos and only use half the sweetener for paleo version)
1 tablespoon sesame oil
1/2 cup cilantro, chopped
Opt. romaine lettuce leaves to wrap OR roasted riced cauliflower and greens for bed
Brown the ground beef , peppers, ginger, garlic and red pepper flakes in a large skillet until the peppers have softened and the beef is browned. Remove the skillet from the heat and add the peanut butter, lime juice, soy sauce, sesame oil and cilantro to the skillet; mix well. Serve the thai beef rolled in lettuce or over roasted riced cauliflower and greens.
Source: Rx Primal Blog