Vietnamese Style Beef Lettuce Wraps
Summary
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Ingredients
1 pound
thinly sliced beef strips (¼ inch by 1 inch) 2
garlic cloves (minced) 1
thumb-sized piece of ginger (peeled and minced) 1
Hawaiian chili pepper or thai chili (deseeded and chopped, or dry chilies) 1 tablespoon
dark brown sugar 1 tablespoon
fish sauce 1 tablespoon
shoyu 1
lime (cut in half) 1
dash sesame oil 1⁄4 cup
finely sliced mint leaves (or basil) 1⁄4 cup
finely sliced green onions 1
pack of Sensei Farms crystal lettuce (or 1 head of green leaf lettuce, looking for large broad leaves) 1 cup
peanuts (chopped) 1⁄2 cup
Cucumber ( julienned) 1⁄4 cup
radish (finely sliced) header
Dipping Sauce 1⁄2 cup
warm water 2 tablespoons
Granulated Sugar 1
lime (juiced) 2 tablespoons
fish sauce 1 tablespoon
shoyu 1
small garlic clove (minced) 1
Hawaiian or Thai chili (sliced)Instructions
Vietnamese Style Beef Lettuce Wraps
- Heat a wok or 10-12 inch saute pan on high heat.
- Add a dash of vegetable oil into the pan.
- When you see wisps of smoke, add in the beef. Cook for 2 minutes.
- Add in the garlic and ginger. Cook for 2 more minutes.
- Add in the sugar, fish sauce, shoyu, juice of half a lime and sesame oil. Stir.
- Add in the basil and green onions, taste and adjust seasoning with salt and pepper.
- To serve, place beef in a bowl and serve with the lettuce, peanuts, cucumber, and radish, remaining lime (cut it into quarters) and dipping sauce. Take a lettuce leaf and layer in the beef and garnish.
Optional: serve sriracha on the side for more heat.
Dipping Sauce
- Combine the ingredients, taste and adjust to preference.
- Serve with the lettuce wraps.
