Vietnamese beef wraps

Vietnamese beef wraps

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goal 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, certainly 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 facilitate

The instruction how to make Vietnamese beef wraps

  1. Place noodles in a heatproof bowl, pour in passable boiling water to cover, and leave for 1 minute or until soft. Drain thoroughly, later toss in a bowl as soon as chilli, cucumber and lime juice. In a separate bowl, toss beef later garlic, fish sauce, Chinese rice wine and sugar.
  2. Heat half the oil in a wok beyond high heat until smoking. amass half the beef and stir-fry for practically 30 seconds to sear. Remove and repeat behind permanent beef. grant warm.
  3. Divide the noodle mixture, beef and mint along with the lettuce leafs and roll loosely. Serve later than 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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