Vietnamese Beef Lettuce Wraps

With pretty frilly leaves and a slightly bitter taste, red coral lettuce adds style and flavour to simple salads and this san choy bow style dish, too.

The ingredient of Vietnamese Beef Lettuce Wraps

• 350g beef rump steak thinly sliced
• 1 garlic clove crushed
• 2 tablespoons fish sauce
• 100g dried rice vermicelli noodles
• 3 teaspoons peanut oil
• 1 tablespoon fresh lime juice
• 55g 1 3 cup peanuts finely chopped
• 1 2 cup fresh coriander sprigs
• 1 2 long fresh red chilli seeded thinly sliced
• 1 red coral lettuce leaves separated

The Instruction of vietnamese beef lettuce wraps

• combine the beef garlic and fish sauce in a glass or ceramic bowl set aside for 10 minutes to marinate
• meanwhile place the noodles in a heat proof bowl cover with boiling water and set aside for 1 minute to soak drain
• heat 1 teaspoon of oil in a wok over medium high heat until smoking stir fry one third of the beef mixture for 2 minutes or until browned transfer to a plate repeat in 2 more batches with the remaining oil and beef mixture return the beef to the wok add the lime juice and half the peanuts toss to combine remove from heat add the coriander and chilli toss until well combined
• transfer the beef mixture and noodles to a serving platter top with remaining peanuts to serve place a little of the noodles and beef mixture in a lettuce leaf wrap to enclose

Nutritions of Vietnamese Beef Lettuce Wraps

calories: 330 059 calories
calories: 15 grams fat
calories: 4 grams saturated fat
calories: 22 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 23 grams protein
calories: 54 milligrams cholesterol
calories: 1018 86 milligrams sodium
calories: https schema org
calories: nutritioninformation

Bagikan Artikel ini