Sriracha Beef Lettuce Wraps (Paleo, Gluten Free, Grain Free, Dairy Free)
We can’t be friends if you don’t like sriracha. It is my love language and I can put it on anything. Kind of like ketchup for some people. But better tasting and gives you a pep in your step. It’s a good thing my husband loves sriracha because we would have major problems if he didn’t.
Some of my favorite recipes lately seem to be the ones I just throw together willy nilly and then the flavor is INSANE. How did I make this happen? Then, recreating it is the hard part. I’m not into measuring, but I’ve gotten better at it. ONLY FOR YOU! One of my favorite parts about blogging is just throwing flavors into a pan and seeing what happens. I would encourage you to experiment with flavors. It makes cooking SO fun. It gets my creativity juices flowing and that’s what gives me energy and JOY!
All that to say, you have to try these lettuce wraps, man! They pack the most insane punch of Asian flavor and I can’t get enough. Sometimes I just throw them on top of lettuce and go to town with a fork when I simply can’t WAIT to dig in. If you don’t like spice, just do a little dash of sriracha. And if you’re like me and you can’t get enough, pour it on baby!
Sriracha Beef Lettuce Wraps
- 2lbs ground beef
- 1 garlic clove, minced
- 2t crushed ginger
- 1/2 yellow onion, minced
- 1 head iceberg lettuce
- Avocado, for garnish
- Green onions, for garnish
- 3/4c coconut aminos
- 1/2t toasted sesame oil
- 1/4t fish sauce
- 1T sriracha
How to cook Sriracha Beef Lettuce Wraps
- Brown beef in a pan on medium high heat. When browned, remove from pan. Pour out excess oil but don't wipe the pan down. Place garlic, ginger, and onion in food processor and pulse until finely minced. Add veggies to skillet and cook until softened and fragrant. Add meat back to pan.
- Add all ingredients to a blender or food processor to blend well. Add to pan with meat and veggies. Cook on medium heat until sauce bubbles, then remove from heat.
- Assemble using iceberg lettuce. Top with avocado, green onions, and more sriracha, if desired.