Crunchy lettuce wrap of pepper beef and pickled carrot, with Vietnamese style dipping sauce (FODMAP friendly)

Some friends are over for lunch today. I made these tender pepper beef and pickled carrot wraps with a Vietnamese style dipping sauce. The wraps are crunchy,  juicy & satisfying.   Best of all, so very easy to make.

Ingredients

(serves 2 as a FODMAP recipe)

Fish sauce mixture

• 1 tbsp fish sauce
• 1.5 tbsp caster sugar
• 1 tbsp rice wine vinegar
• 1 tbsp hot water

Others

• 1 cup cooked rice, cooled
• 250g beef scotch fillet or rump fillet, diced
• 50g carrot, julienne
• 12 green bean, sliced (optional)
• 1 chili, remove seeds, sliced (optional)
• 1 tsp sugar
• salt to taste
• a few pinches of black pepper
• 4 lettuce cups (see tips below)
• 5g coriander, chopped (optional)
• 1 tsp sesame seeds, toasted (optional)
• a little cooking oil

Method

To make the sauce:

Mix all ingredients together, stir well; if the sugar does not dissolved fully, cook the sauce in microwave for 20 seconds.

To make pickled carrot:

Pickle the julienne carrot for 10 minutes in the sauce

Cooking:

In a hot frying pan, add a little cooking oil, black pepper, sliced chili, beef and green beans; saute the ingredients quickly; add a little sugar to help with browning; season with salt; remove from heat to rest.

Presentation: arrange a lettuce cup, first add a little cooled rice, then some beef & green bean, top with pickled carrot and a little sauce; garnish with some chopped coriander & toasted sesame seeds.

Repeat with the rest of the lettuce cups.

Tips – lettuce cups

Note  – to prepare the lettuce cup, first remove the core of the lettuce; then run water into the empty core, before peeling off the leaves.

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