1 carrot, peeled and cut into matchsticks (1⁄ cup)
1 daikon radish, cut into matchsticks (1⁄cup) (TIP: If you can’t find daikon radish, regular radish works well here too.)
1 tsp sesame oil
10 oz lean ground beef
1/2 cup finely chopped red onion
3 cloves garlic, minced
1 tbsp peeled and minced fresh ginger
1 1/3 cups BPA-free canned unsalted black beans, drained and rinsed
1 tbsp reduced-sodium soy sauce
12 romaine lettuce leaves
2 tbsp chopped roasted unsalted peanuts
2 tbsp thinly sliced scallions
In a medium bowl, whisk together vinegar, 1 tbsp honey and salt. Add carrot and radish; toss to coat. Cover and transfer to refrigerator to marinate until tender and chilled, at least 2 hours or overnight.
Heat a large nonstick skillet on medium and brush with oil. Add beef and sauté until no longer pink, about 5 minutes. Push beef to one side of skillet. To other side, add onion, garlic and ginger; sauté until onion softens, about 2 minutes.
Add beans, soy sauce and remaining 1/2 tsp honey and stir all ingredients together; simmer for 3 minutes, stirring occasionally.
Drain liquid from slaw. Fill each lettuce leaf with 1/4 cup beef-bean mixture; top with slaw. Garnish with peanuts and scallions.
Serving Size: 3 lettuce leaves, 3/4 cup beef mixture, 1/2 cup slaw
Don't be fooled – lettuce wraps can be hearty with the right filling! This mixture uses ground beef and a combination of mushrooms including cremini plus your choice of shiitake or enoki for a satisfying meal.
Quick-pickled vegetables are stacked over soy- and-lime-spiked chicken burgers. A fast and easy homemade ketchup adds a sweet-tart kick without the excess sugar that normally comes with store-bought ketchup.