Chili Beef Lettuce Wraps
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the minced meat:
- olive oil
- 500 g minced meat, mixed
- 1 teaspoon sesame oil
- 2 cloves garlic, finely chopped
- 1 piece (s) ginger, approx. 3 cm, finely chopped
- 2 chilli pepper (s), red, pitted
- 1 tablespoon sugar, brown
- 1 tablespoon fish sauce (good from the Asian shop)
- 1 lime (s), zest it, juice half
- 3 piece (s) spring onion (s)
- salt and pepper
Also:
- 2 piece (s) lettuce heart (s)
For the dressing:
- 1 tablespoon soy sauce
- Lime juice, from the other half the lime (see above)
- 1 teaspoon sesame oil
- 0.5 ½ chilli pepper (s), finely chopped
- 2 teaspoons fish sauce
- 1 teaspoon sugar, brown
- 1 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Preheat a large pan on the highest setting. Season the minced meat with salt and pepper and add a dash of olive oil to the hot pan. Fry for about 5 - 7 minutes, until it is very crispy and crumbly. Drain in a colander and set aside.
- Wipe the pan with paper towels and reduce the heat a little. Add the sesame oil and fry the garlic, chilli and ginger with the sugar for 2 minutes. Add the drained minced meat and toss everything well. Add the fish sauce and heat again. Now add half of the lime zest and half of the lime juice to the pan
- Clean the spring onions, cut into fine rings and stir in the pan for 30 seconds. Then take the pan off the stove.
- Mix all ingredients together for the dressing.
- To serve, divide the lettuce hearts into individual leaves and wash. Then put a little of the mince mixture in a lettuce leaf, pour some of the dressing over it and roll up to eat.
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