Asian Lettuce Wraps
- Pickle Cucumbers: Microwave vinegar in microwave-safe bowl or measuring glass until hot, about 1 minute. Stir in diced cucumbers until well-coated with vinegar. Set aside at room temperature.
- Prepare Sauces: Stir mayonnaise and sriracha in second bowl until very smooth. Stir soy sauce, sweetener, sesame oil, and garlic in third bowl until well-mixed and aromatic. Set aside.
- Brown Beef: Add beef to skillet (Note 9) over high heat. Crumbling beef with stiff utensil, cook until juices have evaporated and beef begins to fry in its own fat, 8 to 10 minutes. Keeping everything in skillet, stir in soy sauce mixture and cook until nearly evaporated, about 2 minutes. Turn off heat.
- Assemble Wraps: Divide beef mixture among lettuce leaves, prioritizing rounder cup-shaped ones. Strain out pickled cucumbers and distribute over beef. Spoon sriracha mayo on top. Serve (Note 10).
|Makes 4 Servings|
|Amount Per Serving:|
|Calories 440 (65% from fat)|
|Total Fat 32g||49%|
|Saturated Fat 8g||39%|
|Net Carb 2.5g|
|Total Carb 3.5g (Note 11)||1%|
|Dietary Fiber 1g||4%|