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Ready in 10 minutes

Vietnamese-Style Caramelized Ground Beef Lettuce Wraps

with Lemongrass, Daikon & Rice Vermicelli

Cooking time

10 minutes

Servings

2/4

Calories

860 /serving

Up for a short-haul trip to Vietnam? We’ll get you there and back in 10 minutes with a super-streamlined recipe. Ginger and lemongrass imbue the ground beef with South Asian flavours, while a sprinkling of sugar gives it that lip-smacking caramelized quality. Spritz a little vinegar on rice vermicelli (which takes no time to boil) and pile the noodles, daikon matchsticks and crunchy cukes atop glowing green lettuce leaves. Travel completed!

We will send you:

  • 285g Ground beef
  • 15ml Ginger paste
  • 2 Cucumbers
  • 1 Head of lettuce
  • 100g Matchstick daikon
  • 30ml Rice vinegar
  • 15g Minced lemongrass
  • 225g Rice vermicelli
  • 12g Brown sugar
  • 12.5g Sweet & Spicy Sesame spices (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Sesame

You will need:

Medium pot
Large pan
Strainer
Oil
Salt & pepper
Total Fat
25 g
Saturated Fat
9 g
Sodium
1730 mg
Total Carb
114 g
Sugars
14 g
Protein
37 g
Fibre
6 g
Preparation
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Cook the beef
Bring a medium pot of salted water to a boil. In a large pan, heat a drizzle of oil on medium-high. Sauté the ginger and lemongrass, stirring frequently, 30 sec. to 1 min., until fragrant. Add the beef* and sugar; season with ¾ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
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Boil the vermicelli
While the beef cooks, add the vermicelli to the pot of boiling water; stir gently to separate. Boil, 2 to 3 min., until al dente. Drain and rinse under cold water. Toss with a drizzle of oil and ½ the vinegar to prevent sticking.
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Mise en place
While the vermicelli boils, separate the lettuce leaves, discarding the root end. Medium-dice the cucumbers. In a small bowl, marinate the vegetables by combining the cucumbers, daikon, remaining vinegar and remaining spices; season with S&P.
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Plate your dish
Divide the lettuce leaves between your plates. Top with the vermicelli, beef and marinated vegetables. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.