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