Beef Larb Lettuce Cups

Due to both Noel and I having to attend a committee meeting so again (yes very regularly) we needed something very quick to prepare and eat together as a family.

These Beef Larb Lettuce Cups were perfect and were very tasty.  Crunchy, sweet, fresh and a little spicy all great combinations.  The meat mixture, laced with sweet chilli and lime, was the only warm element in the lettuce cup.  The fresh mint was vibrant yet not overpowering as it was a flavour that did not appear in every mouthful.

Best of all, the time factor, a 30 minute recipe that was a replica of a meal you would order at an Asian restaurant was the perfect treat tonight.

Beef Larb Lettuce Cups

(recipe adapted from WW Easy as 1, 2, 3 Cookbook)

Serves: 4

ProPoints per Serve: 8

50 grams dried rice vermicelli noodles

1 tablespoon Jasmine rice

1 tablespoon sunflower or canola oil

500 grams extra lean beef mince

1/4 cup sweet chilli sauce

2 tablespoons lime juice

12 butter lettuce or baby cos lettuce leaves

2 lebanese cucumbers, cut into ribbons

1 carrot, cup into ribbons

1 cup fresh bean sprouts

1 cup fresh mint leaves

lime wedges, to serve

Prepare noodles following packet instructions or until just tender.  Drain.  Rinse under cold water.  Drain.  Using scissors, cut noodles into 6cm lengths.

Meanwhile, heat a large non stick fryind pan over high heat.  Cook rice, stirring, for 2 minutes or until light golden.  Transfer to a plant to cool.  Grind in a mortar and pestle until just crushed.

Heat oil in the same pan.  Ad mince and cook, stirring to break up lumps, for 5 minutes or until browned.  Add sweet chilli sauce and lime juice and stir to combine.

Arrange lettuce on serving plates.  Top with cucumber, carrot, noodles, beef mixture and sprouts.  Sprinkle with mint and toasted rice.  Serve with lime wedges.

 

(click here for a printable version of this recipe)