Asian Beef and Noodle-Filled Lettuce Cups |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Rice vermicelli is similar to angel hair and sometimes sticks together after it is cooked. Use a pair of kitchen shears to snip through the noodles a few times to make them easier to toss with the remaining ingredients. Ingredients:
3 ounces uncooked rice vermicelli |
12 ounces ground sirloin |
2 teaspoons bottled minced garlic |
1/2 cup matchstick-cut carrots |
1/2 cup chopped cucumber |
1/3 cup chopped red bell pepper |
1/3 cup prechopped onion |
3 tablespoons chopped fresh mint |
1/4 cup fresh lime juice |
2 teaspoons sugar |
2 teaspoons low-sodium soy sauce |
4 boston lettuce leaves |
1/4 cup chopped dry-roasted peanuts |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.
2. Heat a large nonstick skillet over medium-high heat. Add beef to pan, and cook 3 minutes, stirring to crumble. Stir in garlic, and cook for 2 minutes or until browned. Stir in noodles, carrots, and the next 4 ingredients (through mint). Combine juice, sugar, and soy sauce in a small bowl, stirring until sugar dissolves. Add juice mixture to beef mixture; tossing gently to coat. Arrange 1 lettuce leaf on each of 4 plates; spoon 1 1/4 cups beef mixture into each leaf. Top each serving with 1 tablespoon peanuts.
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