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Beef Cashew Lettuce Wraps 3

Beef Cashew Lettuce Wraps


  • Author: Kristy
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon minced garlic
  • 1 pound ground beef
  • 2 tablespoons soy sauce
  • ¼ teaspoon ground ginger
  • 1 cup celery, chopped
  • 1 tablespoon sriracha
  • 1 tablespoon coconut sugar
  • 1 tablespoon soy sauce
  • 5 oz. water chestnuts, drained from a can
  • ¼ cup cashews, chopped
  • ½ cup cooked quinoa
  • 1 head Romaine lettuce
  • 56 leaves fresh basil (optional)

Instructions

  1. To start, you will want to have quinoa pre-cooked. (Need to know how to cook quinoa?) Also, chop the celery.
  2. In a large skillet over medium heat, add extra virgin olive oil and minced garlic. Saute for about a minute.
  3. Add ground beef. Break up slightly with a spatula and cook for about 5 minutes. Add celery, 2 tablespoons soy sauce, and ground ginger. Brown until completely cooked, breaking it up into small pieces and stirring the mixture together.
  4. While beef is cooking, drain water chestnuts from can and chop. Also chop the cashews and basil, separately.
  5. In a large bowl, mix together sriracha, coconut sugar and 1 tablespoon soy sauce.
  6. Once beef is cooked, transfer to the bowl with your sauce and stir to coat. Stir in water chestnuts, cashews and quinoa.
  7. Slice the end off the Romaine, and peel lettuce apart so they stay in boats. Scoop beef mixture into lettuce boats, top with basil and eat!
  • Category: Dinner

Nutrition

  • Serving Size: ¼ recipe
  • Calories: 379
  • Sugar: 7 g
  • Sodium: 872 mg
  • Fat: 20 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 23 g
  • Fiber: 4 g
  • Protein: 29 g
  • Cholesterol: 71 mg