Since I can’t frequent Asian restaurants as much as I used to (gluten bombs a-plenty in the form of soy sauce), I’m making a lot of Asian inspired dishes at home. This one is fresh and light, but the beef will definitely fill you up.
For the spicy cheese, I use Kite Hill almond cream cheese, but if you do dairy, feel free to pick whatever brand you like.
- 1-2 pounds grassfed ground beef
- 1 tablespoon minced ginger
- ¼ cup minced scallions
- 1 teaspoon minced garlic
- 1 teaspoon fish sauce
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 head butter lettuce, leaves washed and separated into individual “cups”
- ¼ cup Kite Hill almond cream cheese (or use regular whipped cream cheese)
- 2 teaspoons water
- 1 teaspoon Sriracha
- Cilantro, for garnish
- Cherry tomatoes, quartered, for garnish
- In a mixing bowl, combine ground beef, ginger, scallions, fish sauce, salt, and pepper until well mixed. In a cast iron pan, heat olive oil and sesame oil on medium high heat and cook beef mixture, chopping into smaller chunks, until fully browned. Strain excess oil and divide evenly among butter lettuce cups.
- In a smaller bowl, whisk together almond cream cheese, water, and Sriracha, adding more water until you reach your desired consistency. Dollop spicy cream cheese mixture onto beef in lettuce cups and garnish with cilantro and cherry tomatoes.