Twelve Minutes, No Rice
Ground beef seared until it crackles, then folded into cool lettuce cups with avocado and a quick lime dressing. Twelve minutes at high heat is the whole plan, and nobody at the table misses the rice.
The secret to lettuce cups that do not fall apart is to use iceberg or butter lettuce and to keep the filling warm but not hot. Hot filling wilts the leaves, so let the beef cool for a minute off the heat before spooning it in.
Sear the Beef Hard
Ground beef needs contact heat to taste like anything. Spread it across a hot skillet, press it down, and let it sit until the bottom is deeply browned. Stirring too early produces gray, steamed meat.
Balance the Dressing
A mix of lime juice, soy sauce, and a little sesame oil cuts through the fat of the beef and avocado. Taste it before adding salt; the soy sauce already brings plenty.
Ingredients
- 1 lb lean ground beef
- 1 head butter lettuce, leaves separated
- 1 ripe avocado, diced
- 3 tbsp soy sauce
- 2 tbsp fresh lime juice
- 1 tsp toasted sesame oil
- 2 garlic cloves, minced
- 1 tsp red pepper flakes
- 2 scallions, sliced
Steps
Brown the beef
Heat a wide skillet over medium-high. Add the beef, press into an even layer, and cook without stirring until deeply browned, about 4 minutes. Break it up and continue cooking until crisp.
Season the beef
Stir in garlic, red pepper flakes, and half the soy sauce. Cook 1 minute, then remove from heat and let cool slightly.
Make the dressing
Whisk lime juice, remaining soy sauce, and sesame oil in a small bowl.
Assemble the cups
Spoon beef into lettuce leaves, top with avocado, drizzle with dressing, and finish with scallions.
Make It a Rice Bowl Instead
- Serve over warm rice with the same toppings for a heartier meal.
- Swap ground beef for ground turkey or chicken if you prefer.
- Prepare the dressing and slice the avocado right before serving to keep it green.
When I made this
I browned the beef over medium heat the first few times and got grey, watery crumbles with no texture at all. Ground beef needs a hot pan and it needs space, so I now press it out into a thin layer and leave it alone for a couple of minutes before breaking it up. My other mistake was draining the fat and then adding too little liquid back. A small amount of that fat is what makes it taste like the restaurant version, so I keep a spoonful in the pan.
Nutrition per serving
| Calories | 360 kcal |
| Protein | 28 g |
| Carbohydrates | 8 g |
| Fat | 24 g |
| Sodium | 620 mg |
