This recipe will serve 2 for dinner or 4 for an appetizer. This is another incorporation of some of my favorite flavors from my time at an Ethiopian restaurant blended into a quick awesome meal. If you don't have Berbere, get some here! or use equal parts paprika and chili powder as an honestly poor replacement.
1# Ground Grass Fed Beef
1 heirloom tomato chopped (1 cup)
1 bunch asparagus 1" pieces (1 cup)
2 small bell peppers julienne, (1 red, 1 yellow) 2 cups
1 yellow onion julienne (1/2 cup)
1 medium zucchini sliced (1/2 cup)
3 cloves garlic minced
2 T avocado oil
1 T Salt divided
1/2 T berbere
1 t garlic powder
1 t onion powder
1 head romaine lettuce, cleaned and picked whole leaf
In a very large cast iron or thick bottomed saute pan turn the heat to medium high and add half of the avocado oil. After 4-5 minutes of heating, add the onions and peppers and a pinch of salt. Cook stirring occasionally for 10-12 minutes or until good and golden brown. Add asparagus and zucchini next. Again a pinch of salt, cook for 4-5 minutes stirring once or twice. Move vegetables to one side of pan and add the ground beef. Add rest of salt, and seasonings to beef.
Stir every 3-4 minutes leaving the vegetables alone, when beef is 3/4 cooked, about 8 minutes, add tomatoes and garlic. Cook for 4 more minutes. Season with a bit more salt if you feel the need, spoon into lettuce wraps and garnish with fresh cilantro.