These beef filled lettuce cups make a great starter or entree.
Ingredients
- 350g beef stir-fry strips
- 1 stalk lemongrass (white part only), finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon Alfa One rice bran oil
- 100g dried rice vermicelli noodles
- 1/2 Lebanese cucumber, peeled into ribbons
- 1/2 cup fresh mint leaves, torn
- 1/2 cup fresh coriander sprigs
- 8 butter lettuce leaves, washed, dried
- 1 tablespoon fried shallots
Dressing
- 1/3 cup hoisin sauce
- 2 tablespoons fish sauce
- 2 tablespoons lemon juice
- 2 teaspoons brown sugar
Method
- Step 1Combine beef, lemongrass, garlic and oil in a large bowl. Season with salt and pepper. Toss to coat.
- Step 2Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 4 minutes or until softened. Drain. Refresh under cold water. Drain. Place noodles, cucumber and 2/3 of mint and coriander in a bowl. Toss to combine.
- Step 3Make dressing: Place hoisin sauce, fish sauce, lemon juice and sugar in a small bowl. Stir until sugar dissolves.
- Step 4Heat a wok over high heat. Add half the beef mixture. Stir-fry for 1 to 2 minutes or until browned. Transfer to a bowl. Cover to keep warm. Repeat with remaining beef mixture.
- Step 5Place lettuce leaves on a platter. Divide noodle mixture between lettuce cups. Top with beef and drizzle with dressing. Sprinkle with fried shallots and remaining mint and coriander. Serve immediately.
Nutrition
664 kj
Energy
3.7g
Fat Total
1g
Saturated Fat
1g
Fibre
13.9g
Protein
24mg
Cholesterol
732mg
Sodium
16.7g
Carbs (total)
All nutrition values are per serve
Notes
Fried shallots are available in the Asian food section of the supermarket.
- Author: Lucy Nunes
- Image credit: Andrew Young
- Publication: Super Food Ideas
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