Lettuce Cup, Ginger & Basil Beef

A big hello to all here in the MLHS community.

I have another recipe for you all to try. This is a favourite in my household. It's full of flavour, packed full of veggies, and is high in protein and super easy to prepare.

ginger & basil beef lettuce cup

PREP TIME

• Prep | 15 m

• Cook | 30 m

INGREDIENTS

• 1 tsp macadamia oil

• 1 small red onion, thinly sliced

• 2 garlic cloves, crushed

• 4cm piece ginger, julienned (cut into matchstick shape)

• 500g beef mince (or lamb or chicken or pork mince)

• 150ml liquid chicken stock

• 1/4 cup oyster sauce

• 1 tbs coconut sugar (optional)

• 1 small head of broccoli washed & cut into small florets

• 75g mushrooms finely diced

• 1 small zucchini grated

• 1 small carrot grated

• 1 handful of green beans, chopped

• 1/2 cup fresh basil leaves, washed and torn

• OR 1/2 teaspoon dried basil

• 1 iceberg lettuce (or any green lettuce shaped like a cup, Cos lettuce works well too)

PROCEDURE:

1. Heat oil in a wok or large frying pan. Add onion, garlic and ginger. Stir fry until onion has softened.

2. Add mince, breaking it up with a spoon and cook until browned. Drain off any fatty liquid.

3. Stir in stock, oyster sauce and sugar & cook for a further 5 minutes. Liquid should reduce by half. Add all vegetables & cook until just tender. Drain any liquid that remains.

4. Season with pepper and stir in basil.

5. Separate lettuce leaves and wash under water. Drain and pat dry with a clean tea towel (or use a salad spinner).

6. Spoon meat mixture into lettuce cups and enjoy!

   Serves 4. (3 Lettuce Cups Each)

MACRONUTRIENTS

Per Serve: 3 Lettuce Cups

Calories: 377

Protein: 28g

Fat: 17g

Carbohydrates: 14g

Please note, the macronutrients shown may vary depending on exact ingredients used. Please also keep in mind that the fat content reduces significantly depending on the type of meat you use and if you drain off all the fat as per the method.

Enjoy!

Lexie (Mike's Sister) xo