Crisp lettuce shells encase the aromatic mince mixture of this traditional Asian dish. Serve it as a starter or as a light main.
Ingredients
- 2 teaspoons peanut oil
- 600g lean beef mince
- 250ml Fountain Satay Sauce
- 1 medium carrot, peeled, grated
- 4 green onions, sliced
- 8 iceberg lettuce leaves, trimmed (see tip)
- Steamed jasmine rice, to serve
Method
- Step 1Heat oil in a wok over medium-high heat. Add mince. Stir-fry for 3 to 4 minutes or until browned. Add sauce. Stir-fry for 2 to 3 minutes or until thickened.
- Step 2Add carrot and onion. Stir-fry for 1 to 2 minutes or until carrot is tender. Spoon into lettuce leaves. Serve with rice.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1997 kj
Energy
28g
Fat Total
10g
Saturated Fat
3g
Fibre
35g
Protein
122mg
Cholesterol
563.85mg
Sodium
12g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Notes
Budget tip: Use regular beef mince and save around $2.40 in total. Drain excess fat from pan before adding sauce.
Tip: For crisp lettuce leaves, place in a bowl of iced water for 10 minutes. Pat dry.
Variations: Use chicken mince instead of beef. Add 125g can drained corn kernels with the carrot.
- Author: Jenny Fanshaw
- Image credit: Amanda McLauchlan
- Publication: Super Food Ideas
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