Asian Beef and Noodle-Filled Lettuce Cups

Photo: Randy Mayor; Styling: Melanie J. Clarke

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.

Yield: 4 servings (serving size: 1 stuffed lettuce leaf)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 29%
  • Fat: 8.6g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.9g
  • Protein: 21.2g
  • Carbohydrate: 27.8g
  • Fiber: 2.6g
  • Cholesterol: 45mg
  • Iron: 2.8mg
  • Sodium: 234mg
  • Calcium: 37mg

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

Preparation

  1. 1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.
  2. 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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