Gingery beef and mushroom lettuce wraps
Uncooked 93% lean ground beef
1 pound(s), (7% fat or less)
1 cup(s), chopped, thinly sliced
2 Tbsp, peeled, fresh
2 medium clove(s), minced
Uncooked bok choy
2 cup(s), thinly sliced
2 cup(s), white variety, thinly sliced
Uncooked bell pepper(s)
1 item(s), medium, red variety, thinly sliced
Low sodium soy sauce
8 leaf/leaves, large
Fresh mint leaves
¼ cup(s), thinly sliced
- Spray large skillet with nonstick spray and set over medium high heat. Add beef, onion, ginger, and garlic and cook, breaking beef apart with wooden spoon until browned, 5–7 minutes.
- Add bok choy, mushrooms, bell pepper, and soy sauce and cook, stirring occasionally, until bok choy is wilted and bell pepper is crisp-tender, about 3 minutes.
- Spoon about ½ cup beef mixture into each lettuce leaf. Sprinkle with mint and serve with lime wedges.
- Serving size: 2 filled lettuce leaves