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Brown the ground beef with the garlic in a large skillet over medium heat.
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Stir in the coconut aminos, fish sauce, chili sauce, ginger, parsley, salt, and pepper.
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Cook until the beef is no longer pink, stirring regularly.
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While the beef is cooking, melt the coconut oil in another pan over medium heat.
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Sauté the onion and bell pepper for 4-5 minutes until soft. Set aside.
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To assemble, spoon the ground beef into lettuce leaves.
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Add the onion and bell pepper, and top with green onions.
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Serve warm.