Lemongrass Beef Lettuce Cups

Lemongrass Beef Lettuce Cups

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, March 18, 2018.
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Ingredients

Lemongrass Beef

  • 100g vermicelli noodles
  • 2 tablespoons Vietnamese sauce
  • ½ red onion, thinly sliced
  • 300g beef mince
  • 1 pottle lemongrass makrut lime paste
  • 1/3 bag baby spinach, thinly sliced
  • 2 teaspoons fish sauce
  • 2 teaspoons soy sauce
  • Zest of ½ lemon

To Serve

  • ½ Lebanese cucumber
  • 1 baby cos lettuce
  • 2 tablespoons chopped peanuts
  • 2 tablespoons picked Thai basil leaves
  • Remaining Vietnamese sauce

Steps

  1. Bring a full kettle to the boil. Place noodles in a heat-proof bowl and cover with boiling water. Use a fork to separate strands, leave for 5 minutes, then drain well. Return to bowl with first measure of Vietnamese sauce, stir to combine and snip in a few places with scissors. Set aside, covered to keep warm.
  2. Heat a drizzle of oil in a medium fry-pan on high heat. Cook onion and beef mince for about 5 minutes, breaking up with a spoon as it cooks, until browned. Add lemongrass makrut lime paste and cook for a further 1 minute, stirring constantly, until fragrant.
  3. Add spinach, fish sauce, soy sauce and lemon zest to beef, stir, remove from heat and season to taste with pepper.
  4. Finely dice cucumber and separate lettuce leaves.
  5. To serve, divide vermicelli noodles between plates and top with lemongrass beef. Serve lettuce on the side and fill with lemongrass beef, cucumber, chopped peanuts and Thai basil. Drizzle with remaining Vietnamese sauce.

Nutritional Information

Energy 2826 kj
675 kcal
Protein 34.6g
Carbohydrate 51.1g
Fat 37.6g