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Asian Beef Wraps
Ground beef and large wild peeled shrimp are two proteins that I always try to keep stocked in my freezer, because they can both bring together a meal in a matter of minutes if needed. Because of this, I can end up accumulating quite a few dinners based around them.
We all love and know the classic Tuesday night ground beef taco flair, but when we need to change it up, I lean into my base knowledge of Asian flavors to inspire fresh appreciation and excitement for ground beef. Garlic, Ginger, Onion, Aminos, fresh herbs, creamy siracha mayo, you get the idea. Now, that ground beef isn’t just a taco, it’s an Asian fusion of flavors for the start of summer!
I often create meals that can be scaled to the needs of the eaters. So, here you can add the fillings you like to whatever holder you prefer. My family says when we use the flatbread recipe, it’s reminiscent of bao buns from our favorite Vietnamese restaurant. I often stash it all inside of a crisp lettuce leaf or pile as many toppings as I can on a bowl of fresh greens.
Ingredients
2lbs Ground Beef
2-TBL sesame oil
1/4 cup soy sauce/coconut aminos, add more to taste, thinned with 2-TBl water
2-TBL garlic powder
1-TBL ginger powder
1/2 tsp salt
2-TBL onion powder
fish sauce to taste
Toppings: basil, mint, green onions, cilantro, red bell peppers, carrots, pickled cucumbers, roasted+salted nuts chopped (I used a soy sauce glazed cashews recipe that I’ll share soon!)
Some kind of base or holder for these yummy fillings. (Rice, Lettuce wrap, Flatbread, mixed greens, etc)
Siracha Mayo//
1-cup Mayo
1-2-TBL siracha sauce
lime juice to taste (optional)
DIRECTIONS
- I like to start by chopping all of my ingredients for toppings, because the beef doesn’t take long to prepare and I want it to stay warm. You can do this earlier in the day, then dinner will come together in about 15 min.
- If preparing rice, start the pot for that now, if not, warm a large pan and add ground beef.
- It’s so important when cooking ground beef to crisp it, not steam it for flavor. So, spread your ground beef out in the pan and chop it with your spoon so it breaks up, let it crisp! Continue chopping as you see it begin to brown, so that you can cover as much of the meat in brown crisps before adding spices.
- Add garlic powder, onion powder, ginger powder, and salt. At this point the pan will dry up, and you want to deglaze it with aminos and water. Incorporate into all meat, and start adding 1 tBL at a time of water until the meat mixture is the right consistency for you. It should be a juicy flavorful mix.
- Serve with all the fixings, and definitely make the siracha mayo!
