Lettuce wraps
I love the PF Changs lettuce wraps, however, my husband has a soy and sesame allergy, so I decided to do my own version! Honestly, this dish is so freaking good it is one of my favorites that I will eat until I am physically ill!
Ingredients
1/2 pound bacon (optional but honestly necessary)
1 pound ground beef
1 onion
Half a bell pepper (whatever color you want honestly)
4 cloves garlic
1/4 cup coconut aminos
1 tablespoon rice wine vinegar
1 tablespoon ginger (grated) if you don’t have any use a teaspoon of powdered ginger
1 teaspoon Sriracha
1 tablespoon honey
2 green onions (if you don’t have any sometimes I’ll use dried chives)
Instructions
Chop the bacon into small pieces and cook until nice and crispy.
I use scissors to cut it up!
While the bacon is cooking chop up your onion, bell pepper, and garlic and put to the side.
Remove the bacon and throw away the grease (or save for cooking another meal).
In the same pan cook the beef until done and put to the side with the bacon.
In the same pan put the onion, bell pepper, and garlic into the pan and cook on medium heat until everything is soft with a slight browning/char to them (to me that adds so much flavor).
You can add some bacon grease to the pan if things are sticking too much.
Add the coconut aminos, rice wine vinegar, ginger, honey, and sriracha and cook until it reaches a small boil on the sides of the pan. Then turn the heat down to low and add the beef and bacon back to the pan and mix until evenly coated.
Transfer to serving bowl.
Eat with a crisp lettuce of your choice!
Notes:
Shasta, why do you cook the bacon and beef first and use the same pan? FLAVOR BABY!