Rainbow Stir Fry Lettuce Cups With Peanut Ginger Sauce

What You’ll Need

For the Stir-Fry Meat:

• 1 lb regenerative grass fed stir-fry beef

• 1 Tbsp sesame oil 
  

• 1/2 tsp freshly ground black pepper, salt, and garlic powder

For the Veggies:

• 1 red bell pepper, thinly sliced

• 1 yellow bell pepper, thinly sliced

• 1-2 small carrots, julienned

• 1 small zucchini, julienned

• 1 cup snap peas

• 3 scallions, chopped

For the Peanut-Ginger Sauce:

• 2 Tbsp natural peanut butter

• 1 Tbsp soy sauce and coconut aminos

• 1 Tbsp lime juice

• 1 tsp grated fresh ginger and garlic

• 1 tsp honey and maple syrup

• 2–3 Tbsp warm water to thin

For Assembly:

• 8–12 large butter lettuce leaves

• Fresh mint for garnish

• Sesame seeds for topping

Let’s Cook

Step 1 – Prepare the Sauce:
Whisk together peanut butter, soy sauce, coconut aminos, lime juice, ginger, garlic, honey, maple syrup, and water until smooth. Adjust thickness with more water if needed.

Step 2 – Cut Veggies & Cook the Meat:
Cut all veggies accordingly and have them prepped ready to go. Heat a skillet or wok over medium high heat. Add sesame oil, then stir fry meat for 3–5 minutes until just cooked through. Remove from skillet and set aside.

Step 3 – Stir-Fry the Veggies:
In the same skillet, stir-fry bell peppers, carrots, zucchini, and snap peas for 3–4 minutes until crisp-tender. Add scallions at the end.

Step 4 – Combine:
Return the meat to the skillet with the veggies, drizzle quarter to half the peanut ginger sauce, and toss to coat. Save some for dipping sauces for drizzling on top of lettuce wraps. 

Step 5 – Assemble Lettuce Cups:
Spoon a portion of meat and veggie mixture into each lettuce leaf. Drizzle remaining sauce over the top. Garnish with fresh herbs like mint and scallions, and sesame seeds.

Step 6 – Serve & Enjoy:
Serve immediately, letting everyone wrap their own cups for a fun, interactive meal. Enojoy!