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Asian Beef and Noodle-Filled Lettuce Cups

Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield 4 servings (serving size: 1 stuffed lettuce leaf)
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

Nutrition Information

  • calories 270
  • caloriesfromfat 29 %
  • fat 8.6 g
  • satfat 2.2 g
  • monofat 3.7 g
  • polyfat 1.9 g
  • protein 21.2 g
  • carbohydrate 27.8 g
  • fiber 2.6 g
  • cholesterol 45 mg
  • iron 2.8 mg
  • sodium 234 mg
  • calcium 37 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.