Curry Beef Lettuce Wraps

1 tbsp coconut oil

1 tbsp sesame oil

2 tbsp fresh ginger, minced

2 cloves garlic, minced

1 red bell pepper, diced

8 oz sliced Baby Bella mushrooms

1 cup diced snow peas

1 lb grass-fed ground beef

8 oz sliced water chestnuts

1/2 cup fresh cilantro, roughly chopped

Head of bib or butter lettuce, for serving

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2 tbsp soy sauce

1 tbsp curry paste

1 tsp sesame oil

1 tbsp rice vinegar

2 tsp Sriracha

In a medium sauté pan, heat coconut oil and sesame oil. Add ginger and garlic and sauté until fragrant, about 1 minute. Stir in the bell pepper, mushrooms, and snow peas. Cook for 5-7 minutes over medium heat. While cooking, use your spatula to break up the larger mushroom pieces. Season with just a pinch of salt. Push vegetables to the side and add the ground beef. Use spatula to break up into small pieces. While the beef is cooking, make the sauce in a small bowl. Combine the soy sauce, curry paste, sesame oil, rice vinegar, and Sriracha. Whisk to thoroughly combine and set aside. Once the beef is cooked through, stir in the vegetables. (It may seem like there is excess moisture in the pan, but thats okay! It will cook in with the sauce). Stir in water chestnuts and cilantro. Pour in the sauce and stir to combine. Let simmer over medium-low heat for about 5 minutes, until sauce has thickened and absorbed slightly.

To serve, add a spoonful of the beef mixture to each lettuce leaf. Top with extra cilantro if desired.