Though we consider our beef anything but ordinary and often focus on how we squeeze every luscious, rich, bold bite out of our ground beef products, what we often forget to acknowledge is the fact that our beef has such a distinct and superb flavor, even the simplest and healthiest recipes get a flavor boost by switching out standard ground with our product.
So, in light of this fact, and combined with the notion of making healthy resolutions for the new year, we decided to feature a low carb, vegetable heavy Bahn Mi Lettuce Wrap recipe. Both low in carbohydrates and big on taste, this recipe is a creative twist on the Vietnamese Banh Mi sandwich and is low-carb, keto-friendly, low in sugars and packed with veggies.
Banh Mi Lettuce Wraps
Products: Steakhouse Elite Grass-Fed Ground Beef
Recipe: Kristen Hess, The Artful Gourmet
½ cup shredded daikon radish
¾ cup shredded carrots
¾ cup thinly sliced Persian, Kirby or English cucumbers
2 tablespoons unseasoned rice wine vinegar (or white vinegar)
2 tablespoons sugar or 1 tablespoon Stevia (low-carb)
¼ teaspoon kosher salt
Bahn Mi Beef:
½ cup mayonnaise
4 tablespoons scallions, finely chopped
2-3 tablespoons Sriracha or chili sauce, to taste
1 tablespoon peanut or vegetable oil
4 garlic cloves, finely chopped
1 pound Steakhouse Elite Grass-Fed Ground Beef
2 tablespoons Asian fish sauce
½ teaspoon black or white pepper
½ teaspoon kosher salt
1 teaspoon sugar or 1/2 teaspoon Stevia (low-carb)
½ cup fresh basil, chopped
Finely grated zest of 1 lime
Juice of ½ lime
12 Boston Bibb or butter lettuce leaves, for serving
Jalapeno, thin slices (optional), for garnish
Mint sprigs, for garnish
Cilantro sprigs, for garnish
To make the pickled vegetables: toss together carrots, cucumbers, daikon, vinegar, sugar/Stevia and salt in a mixing bowl. Let stand at room temperature for at least 30 minutes up to an hour.
Rinse whole lettuce leaves and pat dry, being careful not to tear, set aside on a plate covered with damp cold paper towels.
In a small bowl, whisk together the mayonnaise, 1 tablespoon scallions and 1-2 tablespoons Sriracha/chili sauce, to taste. Cover and set aside.
Heat oil in a large skillet over medium-high heat. Add the remaining 3 tablespoons of scallions and garlic. Cook, stirring for 1 minute until garlic and scallions are soft. Add the beef and cook, breaking up the meat with a fork, until browned and no longer pink, 7-10 minutes.
Stir in 1 tablespoon Sriracha/chili sauce, the Asian fish sauce, pepper, salt and sugar/Stevia. Remove from the heat and stir in the basil, lime zest and lime juice. Let cool for 5 minutes; add mayonnaise mixture.
Arrange lettuce leaves on a large serving platter or plate and pile meat mixture in the center of each leaf. Press the cilantro sprigs, mint and jalapeno slices into the beef. Spoon some pickled vegetables on top of each wrap and serve any extra on the side.
Serves 6 (2 lettuce wraps each).
Made with Steakhouse Elite Grass-Fed ground beef and marinated in traditional vibrant Vietnamese flavors on a bed of fresh lettuce leaves garnished with fresh cilantro, mint and jalapenos and pickled vegetables, every bite delivers a satisfying crunch, nice tang and fulfilling beef bulk. They taste just like the sandwich without all the carbs!
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