Korean Beef Lettuce Cups

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  • 1 teaspoon avocado oil, lard or tallow
  • 1 pound ground beef
  • 6  scallions ( sliced, white parts only (reserve the greens for serving))
  • 4 cloves garlic (thinly sliced)
  • 1 red or green jalapeño (seeds and membrane removed and thinly sliced)
  • 2 tablespoons coconut aminos
  • 2 teaspoons fish sauce

for serving:

  • large lettuce leaves
  • 1 cucumber, thinly sliced  ((tossing them with rice vinegar makes them even tastier))
  • 1 handful shredded carrots
  • sliced scallion greens
  • lime wedges
  • fresh mint, cilantro and/or Thai basil
  • chili sauce such as Sriracha (optional)


  1. Heat the oil in a large skillet over medium-high heat. Add the beef and cook for 3-4 minutes, or until browned, breaking it up as it cooks.
  2. Add the scallions, garlic, and jalapeño and saute another 2 minutes, or until the garlic browns.
  3. Stir in the coconut aminos and fish sauce. And cook for another 30 seconds or so.
  4. Serve with lettuce leaves, cucumbers, shredded carrots, scallion greens, lime wedges, fresh herbs, and chili sauce.