Vietnamese beef wraps

Vietnamese beef wraps

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point toward these healthy beef lettuce wraps, inspired by Vietnamese flavours

The ingredient of Vietnamese beef wraps

  1. 100g vermicelli rice noodles
  2. 1 long red chilli, seeded, thinly sliced
  3. 1 small Lebanese cucumber, seeds removed, thinly sliced
  4. 2 tbsp lime juice
  5. 400g lean beef fillet steak, totally finely sliced
  6. 1 garlic clove, crushed
  7. 1 tbsp fish sauce
  8. 1 tbsp Chinese rice wine (shaohsing)*
  9. 2 tsp brown sugar
  10. 1 tbsp vegetable oil
  11. 2/3 cup open mint leaves
  12. 8 large soft lettuce leaves (such as butter lettuce)
  13. Sweet chilli sauce, to serve

The instruction how to make Vietnamese beef wraps

  1. Place noodles in a heatproof bowl, pour in acceptable boiling water to cover, and leave for 1 minute or until soft. Drain thoroughly, after that toss in a bowl past chilli, cucumber and lime juice. In a separate bowl, toss beef similar to garlic, fish sauce, Chinese rice wine and sugar.
  2. Heat half the oil in a wok higher than high heat until smoking. build up half the beef and stir-fry for very nearly 30 seconds to sear. cut off surgically remove and repeat in the manner of remaining beef. allowance warm.
  3. Divide the noodle mixture, beef and mint in the midst of the lettuce leafs and roll loosely. advance behind sweet chilli sauce for dipping.

Nutritions of Vietnamese beef wraps

calories: 289.19 calories
fatContent: 10 grams fat
saturatedFatContent: 2 grams saturated fat
carbohydrateContent: 27 grams carbohydrates
sugarContent: 3 grams sugar
fibreContent:
proteinContent: 22 grams protein
cholesterolContent: 62 milligrams cholesterol
sodiumContent: 537.9 milligrams sodium

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