Empty My Fridge
Thai Style Beef Lettuce Wraps Recipe
Ingredients
- Canola oil1 tbsp
- Garlic · finely chopped3 cloves
- Onion · chopped½
- Lemongrass · chopped frozen½ stalks
- Ginger · chopped1 tbsp
- Ground beef1 lb
- Salt
- Black pepper · ground
- Fish sauce2 tbsp
- Chili garlic sauce2 tbsp
- Rice wine vinegar1 tbsp
- Sugar1 tbsp
- Water chestnut · chopped5 oz
- Bamboo shoot · chopped5 oz
- Scallion · chopped3
- Sesame oil
- Chili pepper · chopped2
- Cilantro · chopped
- Sesame seed
- Lime1
- Lettuce1 head
- Hot sauce
- Rice · cooked3 cups
Instructions
- Heat a large skillet over medium-high heat, add the oil and swirl to coat. Add the garlic and onion and sauté for 2 minutes.
- Season the ground beef with salt and pepper, add it to the pan and cook for about 10 minutes until browned.
- Meanwhile, mix the fish sauce, chili garlic sauce, rice vinegar and sugar in a small bowl and set aside.
- When the beef is browned, add the rice wine and let it evaporate for about 2 minutes. Stir in the water chestnut and bamboo shoot and cook for 1 minute. Add the fish sauce mixture and cook for 2 minutes, until everything is well combined.
- Take the pan off the heat and stir in the green onions, sesame oil, fresh chili and black pepper. Top with cilantro and sesame seeds, and serve with lettuce, lime, rice and sweet chili sauce.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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