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Chicken and Beef Lettuce cups

These beef and chicken-filled lettuce cups make a light meal or entree.
Print Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 1 hour 10 minutes
Course Categories
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • 350 grams beef stir fry strips
  • 1 chicken breast, cut into strips
  • 1 stalk lemongrass (white part only), finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp Alfa One rice bran oil
  • 100g dried rice vermicelli noodles
  • 8 butter lettuce leaves, washed, dried
  • 1 sweet potato, cut into a spiral, and fry for garnish (can use fried shallots)

Dressing

  • 1/3 cup hoisin sauce
  • 2 tbsp fish sauce
  • 2 tbsp lemon juice
  • 2 tsp brown sugar

Instructions
 

  • Combine beef, lemongrass, garlic, and oil in a large bowl. Season with salt and pepper. Toss to coat.
  • Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 4 minutes or until softened. Drain. Refresh under cold water. Drain. Place noodles in a bowl.
  • Dressing: Place hoisin sauce, fish sauce, lemon juice, and sugar in a small bowl. Stir until sugar dissolves.
  • Heat a wok over high heat. Add half the beef mixture. Stir-fry for 1 to 2 minutes or until browned. Transfer to a bowl. Cover to keep warm. Repeat with the remaining beef mixture.
  • Add a tablespoon of rice bran oil to the wok and cook the chicken strips. Cook for 1 to 2 minutes or until browned and cooked. Transfer to a bowl. Cover to keep warm.
  • Place lettuce leaves on a platter. Divide noodle mixture between lettuce cups. Top with beef and drizzle with dressing. Sprinkle with fried sweet potato or fried shallots. and remaining mint and coriander. Serve immediately.