“The combination of gorgeous tamari and honey beef with fresh mint, spring onion and chilli tastes so incredible in the crunchy lettuce wraps. It’s the perfect protein packed mid-week dinner when you’re short on time but still want something amazing,” explains Indy Power of The Little Green Spoon. “It also tastes so delicious as leftovers, making it the perfect lunch box filler!”
• 3-4 Spring Onions
• 1 Red Chilli
• 400g of Beef Mince
• 1/2 Cup of Beansprouts
• 3 Tablespoons of Tamari
• 1 Tablespoon of Honey
• 1 Clove of Garlic, Minced
• 1 Handful of Fresh Mint
• Baby Gem/Cos Lettuce
• Fresh Lime
Step 1: Place a pan on medium heat with a teaspoon of coconut oil. Deseed and finely chop your chilli, then add it to the pan. Chop the spring onions, then add most of them to the pan, keeping back a little for sprinkling on before serving. Cook the chilli and spring onion for about 2 minutes.
Step 2: Add in the bean sprouts and minced beef, using your spatula to break up the beef. Cook until browned, about 3-4 minutes, tossing frequently. If there’s excess liquid, drain it and return the pan to the heat.
Step 3: While the beef is cooking, combine the tamari, honey and minced garlic. When the beef is ready drizzle in the sauce and let it cook for another minute or two, stirring and tossing so that all the beef is coated in the sauce.
Step 4: Add the beef to your serving plate/bowl. Finely chop the mint and sprinkle it on to the beef with the leftover spring onion. Serve with fresh lettuce cups/wraps and a squeeze of lime.
For more healthy recipes, both sweet and savoury you can pre-order Indy’s new book, out September 22nd (€22.99)