Thai Ground Beef & Carrot Lettuce Wraps

[Sincerely-Food-Chef]

Ingredients

• 2 heads butter (Boston) lettuce
• 4 medium carrots
• 1 small pkg fresh basil
• 2 cloves garlic
• 2 (1 inch) pieces ginger root
• 1 small bunch green onions (scallions)
• 1 ½ lb lean ground beef
• 2 limes
• crushed red pepper
• fish sauce
• honey
• toasted sesame oil
• virgin coconut oil

Instructions

1. Wash and dry the fresh produce.
   • 2 heads butter (Boston) lettuce
   • 4 medium carrots
   • 2 limes
   • 2 (1 inch) pieces ginger root
   • 1 small bunch green onions (scallions)
   • 1 small pkg fresh basil
2. Juice the limes into a large bowl.
3. Add fish sauce, honey, sesame oil, and crushed red pepper to the lime juice; whisk together.
   • 4 tbsp fish sauce
   • 2 tsp honey
   • ½ tsp toasted sesame oil
   • ¼ tsp crushed red pepper
4. Trim the ends and peel the carrots; discard the trimmings and coarsely grate the carrots. Add to the bowl.
5. Trim and discard the root ends of the green onions; chop the onions on an angle into ¼-inch pieces. Add to the bowl.
6. Pick the basil leaves off the stems; discard the stems and thinly slice the leaves crosswise into ribbons. Add to the bowl.
7. Peel and mince or grate the ginger; transfer to a small bowl.
8. Peel and mince the garlic; add to the ginger.
   • 2 cloves garlic
9. Heat a skillet over medium heat.
10. Separate the lettuce heads into leaves and place on a plate.
11. Add coconut oil to the skillet and swirl to coat the bottom.
    • 1 tbsp virgin coconut oil
12. Add the garlic and ginger to the skillet; cook until fragrant, 15 to 30 seconds.
13. Add ground beef to the skillet; cook, breaking apart with a spoon, until crumbly and browned, 3 to 4 minutes.
    • 1 ½ lb lean ground beef
14. To serve, spoon the ground beef into lettuce leaves and top with the carrot slaw. Enjoy!