Korean-Style Beef and Eggplant Lettuce Cups

· 40 min · Beef · gluten-free, dairy-free, low-carb, high-protein

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Ingredients

• 2 lb Ground beef, 90% lean
• 1 medium (about 1 lb) Eggplant, cut into 1/2-inch cubes
• 2 heads Romaine lettuce, leaves separated and rinsed
• 2 tbsp Avocado oil
• 4 Scallions, thinly sliced
• 4 cloves Garlic, minced
• 1 tbsp Fresh ginger, finely grated
• 1/4 cup Tamari
• 2 tbsp Rice vinegar
• 1 tbsp Toasted sesame oil
• 1 tbsp Gochujang
• 1 tbsp Sesame seeds
• 1/2 tsp, plus more to taste Kosher salt

Method (tap to check — screen stays awake)

1. Separate the romaine leaves, rinse them under cool water, and pat them dry; set aside the largest leaves to use as sturdy cups.
2. Cut the eggplant into 1/2-inch cubes, mince the garlic, grate the ginger, and slice the scallions, keeping the white and green parts separate.
3. In a small bowl, stir together the tamari, rice vinegar, sesame oil, and gochujang until the sauce looks smooth; for a milder meal, hold back the gochujang for serving.
4. Heat 1 tablespoon avocado oil in a large skillet over medium-high heat for about 1 minute, until it shimmers when you tilt the pan.
5. Add the eggplant and 1/2 teaspoon salt, then cook for 8-10 minutes, stirring every couple of minutes, until the cubes are tender and browned on several sides; if the pan looks dry, add 1 tablespoon water.
6. Transfer the eggplant to a plate, add the remaining 1 tablespoon avocado oil to the skillet, and heat over medium-high for about 30 seconds.
7. Add the ground beef and cook for 7-9 minutes, breaking it into small pieces with a wooden spoon, until no pink remains and the browned bits smell savory; if liquid pools, keep cooking until most of it evaporates.
8. Stir in the garlic, ginger, and scallion whites, and cook over medium heat for 1 minute, until fragrant but not browned.
9. Pour in the sauce and scrape the browned bits from the pan with a wooden spoon; simmer over medium heat for 2-3 minutes, until the sauce lightly coats the beef.
10. Return the eggplant to the skillet and stir gently over low heat for 1 minute, until it is warmed through and evenly coated.
11. Spoon the beef and eggplant mixture into the romaine leaves, then top with scallion greens and sesame seeds; serve while warm.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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