This is one of those recipes that comes together quickly. I hid mushrooms and cauliflower rice in the meat mixture. I chopped my mushrooms and my onions up in my food processor. It makes them very small and makes the process happen much faster than chopping them by hand. I have one kid who doesn’t like mushrooms and one who doesn’t like cauliflower (these are preferences not allergies). Neither one knew they were in the meat. I went to the store to get bibb lettuce and they were sold out. I bought the only other kind of lettuce that I thought would work. I used the biggest leaves on there and cut the inside leaves up for salads. They worked perfect. If you use Romaine, which is what I used for my hubby, I made the leaves smaller so he had more filling to lettuce ratio instead of a giant lettuce leaf with some filling inside. When you are done browning everything together, taste it. Add more soy sauce or sesame seed oil. Add siracha to the whole skillet or drizzle some on top of your if you like it hot. Don’t forget the ginger, I almost did the last time I made these. It really adds some nice flavor. Serve with a low carb egg drop soup if you want more filling food for your family.
1 lb Ground Beef
1 Medium Onion, diced
8 oz Packaged of Mushrooms, diced fine (I use a food processor to make it much faster)
1 Package of Frozen Cauliflower Rice
1 T Minced Garlic
1 Heaping t Powdered Ginger
Salt and Pepper to Taste
1/2 Soy Sauce or Bragg’s Liquid Aminos
Sugar Substitute to equal 1 T of Sugar
3-4 Chopped Onions
1/4 C Chopped Cilantro
1 1/2 T Sesame Seed Oil
Lettuce to hold your meat mixture- Boston Bibb lettuce or whatever you can find
1. Brown your ground beef with the onion and mushrooms in a large skillet over medium heat.
2. When brown, add cauli rice and garlic. Cook until everything is hot.
3. Mix soy sauce, sesame seed oil, sweetener, powdered ginger together in a small bowl. Add to meat and veg mixture. When the sauce is mixed in well, taste and add salt and pepper. Soy sauce is salty so I like to wait to add the salt.
4. Serve in lettuce cups. Top with green onions and cilantro.