Low Carb Ginger Beef Tacos

Crisp romaine hearts replace traditional shells for a low carb meal thats both refreshing and filling.

Serves 2




For the “taco shell”: Pick the leaves off the romaine lettuce and give each leaf a rinse under cold water. Pat dry with paper towels and set aside.

In a large pan on medium heat, add the avocado oil. Once the oil is hot add the red onion, ginger, and garlic. Fry for about 2 minutes then add the ground beef. Season the beef with a little salt and pepper. Brown and break up the beef into small pieces and let cook until about 80% of the way done.

Next to the pan add the brown sugar, dark soy sauce, lite soy sauce, rice wine vinegar, and the gochugaru or red chili flakes. Give everything a stir until combined and bring to a simmer. Add the corn starch slurry and immediately stir into the beef. Once the sauce starts to thicken add the lime juice, green onion, cilantro, and sesame oil. Give everything once final mix and its done.

Serve the ginger beef on the lettuce leaves and fold like a taco.


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