This is a recipe I originally created for venison, but works excellent with any ground meat especially grass fed beef, venison, and turkey. It is crucial to break up the beef very well so it cooks evenly and stays wrapped in the lettuce. If you are having a hard time finding curry paste or culantro (which is a cousin of cilantro) try your local Asian grocery store. I really enjoy this in the summer when all the herbs are fresh. If you are looking to pair this with some beer or wine I would suggest a nice IPA or a Malbec to hold up to the variety of spices.
- 2 lbs Organic Prairie Ground Grass-Fed Beef
- 3/4 cup yellow onion-minced
- 1 tbsp. red curry paste
- 2 tbsp. Organic Valley Ghee
- 1 tbsp. ginger-minced
- 1 tbsp. garlic scapes-minced
- 1/2 tbsp. roasted sesame oil
- 2 tbsp. mushroom soy sauce
- 1/2 tbsp. fish sauce
- 1/2 tbsp. oyster sauce
- 2 limes juiced
- 1 tbsp. honey
- 2 tbsp. cilantro
- 1 tbsp. culantro
- 1 tbsp. Thai basil
- Sticky rice
- Make sauce by combining fish sauce, lime juice, soy sauce, oyster sauce, sesame oil, honey, cilantro, culantro, Thai basil, and chives in small bowl.
- Pre-heat a heavy sauté pan over medium high heat, I prefer a cast iron pan. Once pan is hot add ghee. Once ghee is melted add the red curry paste and cook for 1 minute before adding the yellow onion. Sauté for 3-4 minutes until onions start to caramelize and mixture becomes fragrant.
- Add ginger and garlic scapes and sauté for another 2-3 minutes allowing the ginger to become fragrant. Add the grass-fed beef and sauté for another 10-12 minutes until the beef starts to caramelize and is cooked all the way through. If you are having trouble breaking up the beef use a potato masher to break it up. Season with sea salt and cracked black pepper to taste
- Turn the heat off and deglaze pan with the sauce stirring for another minute or two until it is all combined.
- Serve wrapped in boston bibb lettuce with sticky rice.
Servings: Entrée 6, Appetizer 12
Any questions feel free to leave a comment below. Cheers my friends!