Beefy Asian Lettuce Cups

1/2# extra lean ground sirloin
1 small onion finely diced
1/2 bell pepper finely diced
1 celery stick 6-8 inches finely diced
2 cloves of garlic grated or finely diced
1/2 cup shredded cabbage
1/4 cup edamame
1 inch of fresh ginger peeled or grated
2 tablespoons fresh chopped cilantro
2 tablespoons reduced sodium soy or Braggs Liquid Amino
1/8 teaspoon olive oil
1/4 teaspoon sea salt & pepper
12 bibb lettuce leaves

Dice all vegetables to prepare for cooking and set aside for cooking. In a large skillet sprayed lightly with cooking spray, brown ground sirloin until cooked completely. Drain in colander and set aside. Wipe out the skillet with a paper towel. Spray lightly with cooking spray. Add all the vegetables and garlic to skillet and cook on medium high heat until lightly cooked and onions become translucent – about 5 minutes. Add beef to vegetables in skillet stirring to combine. Add ginger, soy or Braggs sauce, olive oil, salt and pepper and stir to combine. Cook about 3-4 minutes until everything is well combined. Add cilantro. Turn off heat and stir. Serve in lettuce leaves about 1/4 cup per leaf. Makes 2-4 servings.