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Vietnamese beef lettuce wraps
Vietnamese beef lettuce wraps
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Elevate your salads and dishes with vibrant red coral lettuce, known for its elegant leaves and hint of bitterness.
Ingredients:
  • 350g beef rump steak, thinly sliced
  • 1 garlic clove, crushed
  • 48.80 gm fish sauce
  • 100g dried rice vermicelli noodles
  • 13.80 gm peanut oil
  • 21.00 gm fresh lime juice
  • 55g (1/3 cup) peanuts, finely chopped
  • 125.00 ml fresh coriander sprigs
  • 1/2 long fresh red chilli, seeded, thinly sliced
  • 1 red coral lettuce, leaves separated
Instructions:
  • Marinate the beef, garlic, and fish sauce in a glass or ceramic bowl for 10 minutes.
  • Place the noodles in a heat-proof bowl and cover with boiling water. Let soak for 1 minute, then drain.
  • Heat oil in a wok until smoking. Stir-fry beef in batches until browned. Transfer to a plate. Return beef to wok, add lime juice and half the peanuts. Toss in coriander and chili. Mix well and remove from heat.
  • Place the beef mixture and noodles on a serving platter. Sprinkle with the rest of the peanuts. Serve by spooning some of the noodles and beef onto a lettuce leaf, then wrap it up.

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