Korean-Style Glazed Beef Lettuce Bowls with Quick Pickled Cucumber

Ingredients

• 1.25 lb 85% lean ground beef
• 1/4 cup coconut aminos
• 2 tsp gochugaru
• 1 tbsp grated fresh ginger
• 4 cloves minced garlic
• 1/3 cup rice vinegar
• 1 large, thinly sliced cucumber
• 18 whole leaves butter lettuce leaves
• 1/4 cup toasted pumpkin seeds
• 1 tbsp avocado oil
• 4 sliced scallions
• 1 tbsp monk fruit sweetener
• 1/2 tsp salt

Instructions

1. 1

   Toss cucumber slices with rice vinegar and salt; refrigerate 30 minutes, draining once.

2. 2

   Whisk coconut aminos, gochugaru, ginger, half the garlic, and monk fruit sweetener into a glaze.

3. 3

   Sear ground beef in avocado oil over high heat in a single layer, working in batches, until deeply browned, 6 minutes; do not stir constantly.

4. 4

   Add remaining garlic and cook 1 minute until fragrant.

5. 5

   Pour in the glaze and simmer over medium-high heat 4 minutes, tossing, until the sauce coats the meat in a glossy lacquer.

6. 6

   Rest the beef 2 minutes off heat, then spoon into lettuce leaves.

7. 7

   Top each cup with pickled cucumber, scallions, and toasted pumpkin seeds; serve immediately.