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INGREDIENTS
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8 Lettuce wraps
100 g vermicelli rice noodles
1 long red chili, seeded and thinly sliced
1 lebanese cucumbers, seeds removed,thinly sliced
2 tablespoons lime juice
400 g steak fillets, very finely sliced
1 clove garlic, crushed |
1 tablespoon fish sauce
1 tablespoon rice wine
2 teaspoons brown sugar
1 tablespoon vegetable oil
2/3 cup fresh mint leaves
8 large soft lettuce leaves
sweet chili sauce, to serve |
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METHODS
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1. Place noodles in a heatproof bowl, pour in enough water to cover and leave for 1 minute or until soft.
2. Drain thoroughly then toss in a bowl with chilli, cucumber and lime juice.
3. In a separate bowl, toss beef with garlic, fish sauce, rice wine and sugar.
4. Heat half the oil in a wok over high heat until smoking.
5. Add half the beef and stir-fry for about 30 seconds to sear.
6. Remove and repeat with remaining beef, keep warm.
7. Divide the noodle mixture, beef and mint between the lettuce leafs and roll loosely.
8. Serve with sweet chilli sauce for dipping. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Nutritional Information Per Serving (1 wrap)
Calories 208
Calories from Fat 140 (67%)
Amount Per Serving %DV
Total Fat 15.6g 24%
Saturated Fat 5.6g 27%
Polyunsat. Fat 1.5g
Monounsat. Fat 6.7g
Trans Fat 0.0g
Cholesterol 38mg 12%
Sodium 213mg 8% |
Potassium 275mg 7%
Total Carbohydrate 4.6g 1%
Dietary Fiber 0.8g 3%
Sugars 2.4g
Protein 11.8g 23%
Vitamin A 1963mcg 39%
Vitamin B6 0.3mg 12%
Vitamin B12 1.1mcg 17%
Vitamin C 15mg 25%
Vitamin E 0mcg 2%
Calcium 27mg 2%
Magnesium 25mg 6%
Iron 1mg 10% |
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