Ginger Beef Lettuce Wraps 20 minutes Coconut Aminos Ginger (fresh, grated or minced) Garlic (clove, minced) Green Onion (sliced, divided) Flank Steak (thinly sliced) Sea Salt Coconut Oil Romaine Hearts (separated into leaves) 385 21g Saturated 12g 9g Fiber 1g 37g Refrigerate in an airtight container for up to three days. One serving is approximately three lettuce wraps. Add sesame oil or red pepper flakes to the sauce. Grated carrots, thinly sliced peppers, cabbage, and sesame seeds. In a small mixing bowl combine the coconut aminos, ginger, garlic, and half of the green onion. Set aside. Season the sliced beef on both sides with salt. Heat the coconut oil in a pan over medium-high heat. In batches, add the beef to the pan and cook for two to three minutes per side until browned and cooked through. Transfer to a plate. To the same pan with the drippings, add the sauce and stir well, scraping any browned bits off the bottom of the pan. Let the sauce bubble for about 30- seconds or until thickened slightly. Add the cooked beef strips back to the pan and stir well to coat in the sauce. To serve, divide the beef between lettuce leaves and top with the remaining green onion. Enjoy! http://www.beyondyourscale.com