Join Chef Keoni in his home kitchen as he demonstrates how to make Vietnamese Style Beef Lettuce Wraps.
Ingredients and Instructions (Serves 4):
Ingredients:
- Vegetable oil for stir frying
- 1 pound thinly sliced beef strips, ¼ inch by 1 inch
- 2 garlic cloves, minced
- 1 thumb-sized piece of ginger, peeled and minced
- 1 Hawaiian chili pepper or thai chili, deseeded and chopped, or dry chilies
- 1 tablespoon dark brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon shoyu
- 1 lime, cut in half
- 1 dash sesame oil
- ¼ cup finely sliced mint leaves or basil
- ¼ cup finely sliced green onions
- Salt and pepper, to taste
- 1 pack of Sensei Farms crystal lettuce, or 1 head of green leaf lettuce, looking for large broad leaves
- ¼ cup chopped peanuts
- ½ cup julienned cucumber
- ¼ cup finely sliced radish
Directions:
- Heat a wok or 10-12 inch saute pan on high heat.
- Add a dash of vegetable oil into the pan.
- When you see wisps of smoke, add in the beef. Cook for 2 minutes.
- Add in the garlic and ginger. Cook for 2 more minutes.
- Add in the sugar, fish sauce, shoyu, juice of half a lime and sesame oil. Stir.
- Add in the basil and green onions, taste and adjust seasoning with salt and pepper.
- To serve, place beef in a bowl and serve with the lettuce, peanuts, cucumber, and radish, remaining lime (cut it into quarters) and dipping sauce. Take a lettuce leaf and layer in the beef and garnish. Enjoy.
Optional: serve sriracha on the side for more heat.
Dipping Sauce
Ingredients:
- ½ cup warm water
- 2 tablespoons granulated sugar
- 1 lime, juiced
- 2 tablespoons fish sauce
- 1 tablespoon shoyu
- 1 small garlic clove minced
- 1 Hawaiian or Thai chili, sliced
Directions:
- Combine the ingredients, taste and adjust to preference.
- Serve with the lettuce wraps.
Notes: Directions are meant as a general guide. Chef Keoni may improvise slightly during class.