I found the recipe at Everyday Paleo, a fabulous site dedicated to paleo cooking, and had to test it out. I was a huge hit, so I will definitely be making it a 2nd time! Serves 5-6.
2 pounds ground beef
1 large red bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
2 bunches Thai basil leaves or sweet basil leaves
3 garlic cloves, minced
2-3 tablespoons coconut aminos
2 teaspoons fish sauce
1-2 teaspoon hot chili
Juice from 1 lime
2 teaspoons sesame oil
1 tablespoon coconut oil
Several butter lettuce or other large green leaf lettuce leaves for the wraps
More Thai basil leaves and chopped cilantro leaves for garnish
In a large skillet, heat the coconut oil over medium heat. Add the bell peppers and onions and saute until tender. Remove the bell peppers and onions from the pan and set aside. In the same pan, brown the ground beef. While the ground beef is cooking, whisk together the coconut aminos, fish sauce, lime juice, hot chili sauce, sesame oil and garlic. Add the bell peppers and onions back to the pan with the ground beef, pour in the sauce, add the Thai basil leaves, and stir just until the basil leaves are wilted. Turn off the heat and you are ready to serve. Fill lettuce leaves with big scoops of the meat mixture topped with chopped cilantro and more basil leaves for garnish. Top with more hot chili sauce if you want it spicier.
Nutritional Information (per serving) Calories 367, Fat 26.9g, Cholesterol 84.8mg, Sodium 331.2mg, Carbohydrates 8.9g, Fiber 2.9g, Protein 22.6g
The original recipe can be found here.