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How to make Vietnamese beef lettuce cups

Yield = 8
Prep time: 0:20
Cook time: 0:05
Total time: 0:25

Ingredients

  • 350g beef stir-fry strips
  • 1 stalk lemongrass (white part only), finely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon Alfa One rice bran oil
  • 100g dried rice vermicelli noodles
  • 1/2 Lebanese cucumber, peeled into ribbons
  • 1/2 cup fresh mint leaves, torn
  • 1/2 cup fresh coriander sprigs
  • 8 butter lettuce leaves, washed, dried
  • 1 tablespoon fried shallots

Dressing

  • 1/3 cup hoisin sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons lemon juice
  • 2 teaspoons brown sugar

Method

  • Step 1 Combine beef, lemongrass, garlic and oil in a large bowl. Season with salt and pepper. Toss to coat.
  • Step 2 Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 4 minutes or until softened. Drain. Refresh under cold water. Drain. Place noodles, cucumber and 2/3 of mint and coriander in a bowl. Toss to combine.
  • Step 3 Make dressing: Place hoisin sauce, fish sauce, lemon juice and sugar in a small bowl. Stir until sugar dissolves.
  • Step 4 Heat a wok over high heat. Add half the beef mixture. Stir-fry for 1 to 2 minutes or until browned. Transfer to a bowl. Cover to keep warm. Repeat with remaining beef mixture.
  • Step 5 Place lettuce leaves on a platter. Divide noodle mixture between lettuce cups. Top with beef and drizzle with dressing. Sprinkle with fried shallots and remaining mint and coriander. Serve immediately.