These delicious Thai Beef Lettuce Wraps are sponsored by my friends over at Vital Proteins!
This simple dinner can be made in the Slow Cooker or Instant Pot! You’ll love the Thai flavoring and crunch vegetables in these lettuce wraps. The added boost of Bone Broth Collagen make these a nutritious option for the entire family!
Happy fall ya’ll!!!! Ok not really. It’s still blazing hot in my neck of the country, but we might as well just call it fall. My kids started back to school this past week, softball practices have started, soccer begins next week, and I am craving a warm cuppa tea, chilly mornings, and some fall leaves!!
You know what else is making my life Fall-ish right now?? My meal planning. Looking at my busy schedule the next couple of weeks, this mama has very little time to come up with extravagant meals that are time consuming. 20 minutes you guys, it’s all I got.
This is where these handy dandy Instant Pot meals are my jam. With the many different Instant Pot meals I make, this one is now going in the permanent REPEAT rotation! Flavorful Thai Beef that is zesty without being spicy (perfect for kiddos).
These are kind of like those delicious lettuce wraps you buy at your favorite chain restaurants, only this one is even tastier and sooooo much more nutritious! Packed with plenty of veggies, a very flavorful sauce, and a nutritional boost from Vital Proteins Beef Bone Broth Collagen! This nutritional boost of collagen protein  helps keep our hair, skin, nails, bones, ligaments, and tendons healthy. As we age, collagen production in the body decreases, effecting the health of our bones, ligaments, and joints. Even more of a reason to add a scoop of collagen protein to your daily regimen!
Vital Proteins Beef Bone Broth Collagen also contains a unique blend of naturally occurring amino acids that provide a strong line of defense for your gut. Currently on day 5 of another round of Whole30, and Vital Proteins is a staple in my pantry! I’ve been enjoying a cup with my evening herbal tea for a nutritional boost.
These quick and easy Lettuce Wraps should also be a part of your dinner rotation! Look at how easy they are to make!
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Slow Cooker or Instant Pot Thai Beef Lettuce Wraps (Paleo, Whole30)
Ingredients
- For the Beef Wraps:
- 2 tbsp olive oil or avocado oil
- 1 cup diced white onion
- 2 lbs sliced beef I use sirloin steak
- 3 tbsp chopped fresh ginger
- 1 tbsp minced garlic
- 1 large red bell pepper diced
- Juice of 1 lime 2-3 tbsp
- 1/2 cup red Thai curry paste
- 1/2 cup canned diced tomatoes
- 1/2 cup water
- 2 scoops Vital Proteins Beef Bone Broth Collagen
- 3 tbsp arrowroot starch mixed with 3 tbsp water
- 1/2 cup full fat canned coconut milk
- salt to taste
- 1 head of romaine or iceberg lettuce*
- For Garnish:
- 1 cup matchstick shredded carrots
- 1/3 cup chopped fresh cilantro
- 1/3 cup purple cabbage optional
- Juice of 1 lime
Instructions
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For the Instant Pot:
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Set your instant pot to the sauce function. Once hot, coat with oil and then toss in onion. Cook for 2-3 minutes, then add beef. Cook for another few minutes until beef is lightly browned.
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Top with garlic, ginger, bell pepper, lime juice, curry paste, tomatoes water, and bone broth collagen. Secure the lid.
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Select cancel on your instant pot. Now select the manual function and cook on high pressure for 11 minutes. Use a natural release for at least 15 mins, then release remaining steam.
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Remove lid, add arrowroot mixture and coconut milk. Let sit for a few minutes while you prepare to assemble the lettuce wraps. Salt the beef mixture to taste.
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Add carrots, cilantro, lime juice and beef mixture to each lettuce wrap*. Serve immediately.
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For the Slow Cooker:
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Heat a large pot on your stovetop to medium high heat. Once hot, add oil then onion. Saute for 2-3 minutes, then add beef. Cook for about 5 minutes, until meat is lightly browned. Transfer to your slow cooker.
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Top with garlic, ginger, bell pepper, lime juice, curry paste, tomatoes, 1/4 cup water, and bone broth collagen. Cook on low for 4 hours.
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Now add in arrowroot starch and coconut milk, cook another 15-30 minutes until sauce thickens. Salt to taste.
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Add carrots, cilantro, lime juice and beef mixture to each lettuce wrap*. Serve immediately.
Recipe Notes
*For a kid-friendly option, serve beef over rice or cauliflower rice.
THIS POST IS SPONSORED BY MY FRIENDS AT VITAL PROTEINS. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT RECIPES FOR YOU BY SUPPORTING PARTNERSHIPS WITH BRANDS THAT I LOVE! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!
Looks great! Can I make this the same way if I don’t have the Bone Broth Collagen?
Sure!!
I just made this and I really liked the flavor. Unfortunately, despite thorough stirring, my husband got a mouth full of the collagen which had not dissolved. Needless to say, he was completely turned off. I use it all the time in my coffee and smoothies, and have not ever had this problem. I would definitely not add it again, but the recipe itself was good otherwise.
Oh no! Sorry to hear that Anne. I haven’t had that problem with the bone broth collagen; thank you for the feedback. Glad you liked the flavor.
what would you use in stead of the bone broth collagen
you could use bone broth or beef broth!
It was not completely clear how to create a new thread so I piggy backed onto this previous post. First, this recipe has been on my list to make for a while but finally made it tonight. Flavor is fantastic but it was like a soupy Thai (????where is a paleo compliant fish sauce, i.e, not a real Thai taste…???) stew.
A hot mess trying to load into individual romaine leaves. Thank goodness you suggested “rice” or cauliflower rice for the kids. They ate well. My husband and I, however, were just sort of like suffering with a hot stew on a lettuce leaf that just didn’t work with sauce dripping out the seams. Asian dishes that refer to lettuce cups are a more dry meat version to stuff within the lettuce. The Romaine used was freshly picked, hearty and firm. I used a crock pot and followed this recipe exactly – no deviations. Just a bit disappointing it did not work on the lettuce leaves.
I am using a bone beef broth, instead of the collagen, about how much should I use? I don’t know what the comparison would be. Also, I can’t find any arrowroot starch anywhere locally, what could I use in it’s place (and still be Whole30 compliant)?
Use the bone broth in place of water, 1/2 cup. Also, try tapioca starch/flour in place of arrowroot. I can find either one of those at most grocery stores in my town. Hope that helps!
RED THAI CURRY PASTE IS NOT SPICY?
I use Thai Kitchen brand, it is not spicy at all, just really flavorful and yummy.
I used Maseri Red Curry paste so only used 1/4 cup versus the half cup (assuming author used Thai Kitchen brand which has zero spice). Ended up adding about 1.5 tsp fine salt to finish.
I did the IP version – It was too liquidy to eat as a lettuce wrap. Also I should have salted the beef before browning, I think that would have been a better depth of flavor. The pieces were relatively bland even in the sauce.
Easy dinner though. Ended up serving over cauli-rice and garnishing with the carrots and cilantro.
How much beef/bone broth to replace the two scoops of bone broth collagen? Thanks.