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

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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.

 

Pepper beef wrap with pickled carrotRecipe is as follow:

(serves 2 as a low FODMAP recipe)

Ingredients

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.  See video below.

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