Thai Beef Lettuce Wraps with Fluffy Rice
- Prep time: 30 minutes
- Calories: 700
- 0.5 Cups of Jasmine Rice
- 1 Ginger
- 1 Garlic Clove
- 3 Tablespoons of Peanuts (chopped)
- 4 Iceberg Lettuce Leaves
- 1 Small Bunch of Coriander
- 0.25 Cups of Water Chestnuts
- 300 Grams of Beef Mince
- 2 5 Gram Pack of Soy Sauce
- 1.5 Tablespoons of Hoisin
Cook Rice:In a medium pot, bring 1¼ cups water to a boil. Stir in the rice; cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more tablespoons of water. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.
Prepare Ingredients:While rice cooks, wash the fresh produce. Peel and mince the garlic and ginger. Roughly tear coriander leaves, finely chop stems and discard roots. Tear lettuce leaves in half if too large, for cups. Roughly chop water chestnuts.
Sauté Garlic and Ginger:Heat canola oil in a medium pan over medium-high heat. When oil is shimmering, add ginger and garlic and cook until fragrant, about 1 minute.
Brown Beef:Add soy sauce and beef to pan with ginger and garlic. Season with salt and pepper and cook, breaking up with the back of a spoon, until browned, about 5 minutes. Drain off any excess liquid if necessary.
Finish Beef:Add hoisin to beef mix. Add coriander and water chestnuts. Stir to combine. Taste and add salt and pepper as needed.
You Plate It:Divide rice evenly among lettuce cups, then top with beef mixture. Divide lettuce cups between plates. Garnish with peanuts and serve. Enjoy!