Sesame Red Chili Beef
2- 2 1/2 pounds ground beef or turkey
3-4 cloves garlic minced
3 green onions diced
1 Tbsp Sesame Oil, add more to taste as you stir it in a dash at a time until you taste a hint of the sesame flavor throughout the meat
2 Tbsp Reduced Sodium Tamari or coconut aminos
2 Tbsp Red Chili Garlic Paste (depending on your diet, you can buy this prepared but many of these paste contain wheat, a homemade recipe is below)
Brown the meat in a large sprayed skillet with the garlic
After about 3 minutes add the mushrooms and green onion, continue to stir and chop up the meat and mushrooms as it cooks
When the meat is fully cooked, drain the meat in a colander
Turn the stove to Medium Low and return the meat to the skillet
Add the oil and paste, stir well and simmer for about 5 minutes, taste and add a little extra oil or paste if needed to taste ( you will likely want more paste for a stronger flavor that pops)
Red Chili Garlic Paste- From the website below
- 10 to 15 dried whole chilies, preferably a mixture of mild and hot, about 2 to 3 ounces
- 2 tablespoons grape seed
- Sea Salt
- 2 cloves peeled garlic
- 1. Put the chilies in a bowl and cover with boiling water and a small plate to keep them submerged. Soak for about 30 minutes, or until soft. Reserve a bit of the soaking water. Clean each chili: remove the stem, then pull or slit open; do this over the sink, as they will contain a lot of water. Scrape out seeds, retaining some if you want a hotter paste.
- 2. Put the chilies along with any seeds you might be using, the oil, a large pinch of salt and the garlic, if you are using it, in a blender or food processor. Purée until smooth, adding a spoonful of soaking water at a time, until consistency is a thick paste.
½ cup tahini, stir well to distribute oil evenly throughout the jar
½ cup grape seed oil (depending on how much oil is in the tahini paste, you may be able to use a little less oil)
2 teaspoons apple cider vinegar
2 teaspoons of lemon juice ( I used a little more)
2 teaspoons of grated ginger
2 cloves garlic, more to taste
1/4 tsp pepper, more to taste
Combine all ingredients in order in a blender. Blend until smooth.
If you have never used Tahini or have only used it in hummus, this sauce alone has a very different taste (don't worry), but a little spread on the wrap with the beef is a wonderful blend of flavors).
Wrap and Veggies
Boston Lettuce, Green Leafy Lettuce or Iceberg (I prefer Boston)
Optional- 1 bag broccoli slaw
Ready to Serve
Carefully tear the lettuce leaves careful to keep them whole, rinse and pat dry
Arrange Lettuce Leaves on plates, fill with the meat, slaw mix and drizzle sauce over the top, wrap it up and enjoy.
Tip- It is usually easier to eat and the wraps stay together better if you use 2 lettuce leaves for each wrap.