Home Cooking with Foodland: Vietnamese Style Beef Lettuce Wraps
Join Chef Keoni in his home kitchen as he demonstrates how to make Vietnamese Style Beef Lettuce Wraps.
Visit Foodland.com/home-cooking-with-foodland to learn more.
Ingredients and Instructions (Serves 4):
Ingredients:
• Vegetable oil for stir frying
• 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
• ¼ cup finely sliced mint leaves or basil
• ¼ cup finely sliced green onions
• Salt and pepper, to taste
• 1 pack of Sensei Farms crystal lettuce, or 1 head of green leaf lettuce, looking for large broad leaves
• ¼ cup chopped peanuts
• ½ cup julienned cucumber
• ¼ cup finely sliced radish
Directions:
1. Heat a wok or 10-12 inch saute pan on high heat.
2. Add a dash of vegetable oil into the pan.
3. When you see wisps of smoke, add in the beef. Cook for 2 minutes.
4. Add in the garlic and ginger. Cook for 2 more minutes.
5. Add in the sugar, fish sauce, shoyu, juice of half a lime and sesame oil. Stir.
6. Add in the basil and green onions, taste and adjust seasoning with salt and pepper.
7. 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. Enjoy.
Optional: serve sriracha on the side for more heat.
Dipping Sauce
Ingredients:
• ½ 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
Directions:
1. Combine the ingredients, taste and adjust to preference.
2. Serve with the lettuce wraps.
Visit Foodland.com/home-cooking-with-foodland to learn more.
Ingredients and Instructions (Serves 4):
Ingredients:
• Vegetable oil for stir frying
• 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
• ¼ cup finely sliced mint leaves or basil
• ¼ cup finely sliced green onions
• Salt and pepper, to taste
• 1 pack of Sensei Farms crystal lettuce, or 1 head of green leaf lettuce, looking for large broad leaves
• ¼ cup chopped peanuts
• ½ cup julienned cucumber
• ¼ cup finely sliced radish
Directions:
1. Heat a wok or 10-12 inch saute pan on high heat.
2. Add a dash of vegetable oil into the pan.
3. When you see wisps of smoke, add in the beef. Cook for 2 minutes.
4. Add in the garlic and ginger. Cook for 2 more minutes.
5. Add in the sugar, fish sauce, shoyu, juice of half a lime and sesame oil. Stir.
6. Add in the basil and green onions, taste and adjust seasoning with salt and pepper.
7. 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. Enjoy.
Optional: serve sriracha on the side for more heat.
Dipping Sauce
Ingredients:
• ½ 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
Directions:
1. Combine the ingredients, taste and adjust to preference.
2. Serve with the lettuce wraps.
