Our Whole30 Thirty Day reboot is almost over.

Just four days to go!

I’ve found that fitting in three full meals works best when the second is light, like a snack or as today, a soup.  I located another of my daughter’s delicious creations, modified it to make it Whole30 compliant, used a very tender cut of beef and made her lettuce wraps.  Just one little filet mignon was all we needed for the two of us.

 On the menu board for today – eggs, soup and some sesame beef…

Breakfast

Fried Eggs with Vinegar Reduction

(click on the image below for the recipe)

Lunch

Lemony Carrot Cauliflower Soup

minus the miso, butter and of course no bread

(click on the image below for the recipe)

Supper

Asian Steak Lettuce Wraps

with

Cauliflower Fried ‘Rice’

what you will need to serve two

1 small steak, thinly sliced

(Strip loin is the usual cut but I chose 1 small filet mignon and it gave me more than enough for the two of us)

1/4 cup sesame oil, plus another tbsp for cooking the beef

1/4 cup coconut aminos

3 tbsp Balsamic vinegar

1 tbsp sesame seeds

1 tbsp fresh grated ginger

5 cloves garlic grated

1 Thai chili, minced

juice from 1 lime (extra lime quarted for serving)

1 head Boston lettuce

1/2 cup julienned carrots

1/2 cup julienned beets

2 cups chopped arugula or kale

seed sprouts, chopped green onion and hot sauce to garnish

putting is all together

Combine all of the above ingredients up to and including the lime juice.

Cover and refrigerate for several hours, or at least one but longer is better.

When you’re ready to eat, prepare all the side veggies.

Cut the base from the Boston lettuce and separate the leaves.

These will be the base for your wraps.

Remove strips of beef from the marinade.

Heat 1 tbsp oil in a fry pan.

Using tongs, quickly flash fry each piece of beef, flipping once.

It won’t need much cooking.

Cook just until it loses its pinkness.

Pile beef on your serving plates along with the sides

and construct your wraps.

My daughter’s recipe included a side of steamed rice,

so to substitute, I finely grated cauliflower,

fried it quickly in a tbsp of sesame oil,

sprinkled it with coconut aminos.

It was surprisingly good.