Thai-Inspired Beef and Basil Wraps
Ingredients
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Rice noodles, vermicelli -- 12 oz
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Coconut milk -- 3/4 cup
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Fish sauce -- 2 Tbsp.
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Brown sugar -- 1 Tbsp.
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Lime juice -- 2 Tbsp.
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Shallot, minced -- 1 Tbsp.
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Vegetable oil -- 2 Tbsp.
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Onion, yellow, chopped -- 1 cup
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Garlic, minced -- 2 Tbsp.
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Ginger, peeled, minced -- 1 Tbsp.
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Beef, ground -- 1 1/2 lb
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Minor's Stir Fry Sauce -- 3/4 cup
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Minor’s GreenLeaf Basil Pesto Gluten Free -- 3/4 cup
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Lettuce, Bibb, leaves -- 20 each
Preparation
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1Cook the rice noodles according to package directions.
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2Whisk together the coconut milk, fish sauce, brown sugar, lime juice, and shallot. Toss cooked noodles in coconut milk mixture and chill.
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3In a medium sauté pan, heat up oil. Add onion, garlic, and ginger; sauté until fragrant.
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4Add ground beef and cook until browned. Stir in the stir fry sauce and basil pesto.
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5To assemble lettuce wraps, top each piece of Bibb lettuce with ¼ cup of the rice noodle mixture and 2 tablespoons of the beef mixture.
Serving Suggestions/Variations
Garnish with toasted cashews, thinly sliced cucumbers, mint or basil leaves, pickled Fresno chiles, and a drizzle of honey.
Components
