2 medium Carrots, Peeled and diced (about 1 cup)
1 medium Yellow Onion, diced
1 pound 96% lean Ground Beef
1 teaspoon Kosher Salt
2 cloves Garlic, minced
1 tablespoon grated Ginger Root (peel first with a veggie peeler)
1 medium Red Bell Pepper, cored, seeded, diced (about 1.5 cups)
10 ounces Baby Bella Mushrooms, diced
1/4 cup chopped Scallions (plus more for garnish)
1/4 cup low-sodium Soy Sauce
1 to 2 tablespoons Sriracha Sauce (depending on how spicy you like it)
Romaine Lettuce Leaves (kept as whole as possible)
Preaheat oil in a large skillet over medium-high heat. Add diced carrots and yellow onion. Cook for 5 minutes, stirring occasionally. Add ground beef to pan, breaking it up as it cooks with a spoon. After 5 minutes add salt, garlic, ginger, bell pepper, mushrooms, scallions, soy sauce, and Sriracha. Cook until veggies are tender and ground beef is cooked through, 5 to 10 more minutes.
Allow mixture to cool slightly. Fill lettuce leaves with beef mixture and garnish with scallions.
Servings: 4 Serving Size: 1 1/4 cups beef mixture and 3 lettuce leaves; less than 250 calories per serving
Tip: Prep all veggies before beginning cooking process....makes it so much easier.