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Thai Beef Lettuce Wraps. Thai Beef with Basil Lettuce Wraps. Paleo, Clean Ingredients
Thinly slice scallions (both white and green).
Thinly slice red chile. Clean basil leaves and place into a single stack. Roll and then thinly slice (chiffonade). Clean carrots, peel and julienne. Squeeze lime juice into a small dish.
Peel and thinly slice garlic.
Drain and rinse water chestnuts and roughly chop.
In a small bowl, mix together coconut aminos, fish sauce and palm sugar until sugar is mostly dissolved.
Combine scallions, half of red chile, 2 cups of basil, carrots, lime juice, 1 Tablespoon of oil and a pinch of salt in a bowl. Toss until well coated and refrigerate until ready to serve.
Heat a large frying pan or wok over medium high heat. Add 1 tablespoon of oil. Once hot, add all of the sliced garlic and half of the sliced red chile. Cook for 30 seconds, stirring constantly.
Add chopped water chestnuts, continue cooking and continuously stirring for 30 more seconds.
Now add ground beef, kosher salt and black pepper. Cook 8 to 10 minutes, until beef is cooked through and no pink is visible.
Drain beef through a fine mesh colander and return to pan. Continue cooking for 4 to 5 minutes over high heat to try and brown some of the meat and let it crisp up a bit.
Add 2 cups of the basil leaves and the fish sauce dressing, cook for 1 minute, stirring, until wilted and fragrant.