This is a perfect summer-fresh, low-carb recipe that is quick and easy to prepare. I came across Spiral Path Farm's gorgeous head of bib lettuce and thought: "I want to put protein on that" - so beef lettuce wraps just seemed like a natural pairing. I was surprised by how filling the wraps were sans carbs, although I admit - the left-over beef made for an excellent burrito the next day. 
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I started off by seasoning the ground beef with: sea salt, black-pepper, and garlic powder. Then I warmed up a few tablespoons of peanut oil (I use WholeFoods' brand) over medium heat for a few minutes. After adding the fresh ground beef, I crumbled the meat into smaller pieces with a wooden spoon. As the beef browned, I cleaned all my veggies and prepared them for the dish. I julienned the cucumber and orange-bell pepper and sliced the red-onion.
100%  grass fed red devon ground beef  from EVENSoNG Farm
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I browned the ground beef in a saute pan with some peanut oil. 
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I julienned  the crisp, crunchy cucumbers from Spring Valley Farm & Orchard. 
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I gave the beef a good stir to ensure it was cooking evenly. Then I prepared the sriracha sauce, which was really simple: 2 tbs of sriracha sauce, 1 tbs of fish sauce, and 1 tbs of water - that's it! Once the beef was sufficiently browned I turned off the heat and squeezed the juice of one lime over the steaming beef. Then,  I added the sriracha concoction and gave it a good stir. The last part is always my favorite, assembling the wrap! 
Eli & Misty's Ramp Mustard from Spring Valley Farm & Orchard 
is  a new favorite condiment in my fridge! 
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To give the dish a dash of creaminess, I add some crumbles of Allegheny Chevre that slightly melted from the heat of the beef, which was an added bonus. Lastly, I poured about a spoonful of Eli & Misty's Ramp Mustard over the yummy ingredients, for a bit of tang. 
 


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