Ingredients
Directions
1. In a large pan sprayed with nonstick cooking spray, sauté onion until translucent, about 5-7 minutes. Add mushroom and turn heat to medium-high, sautéing another 4 minutes.2. Add ground beef, 2 tablespoons soy sauce, and 1 teaspoon fresh grated ginger to the pan. Break ground beef apart into small bits as it cooks. Sauté until beef is browned. Turn off heat and stir in last tablespoon of soy sauce and the 1/2 teaspoon of fresh grated ginger. Let mixture cool slightly.
3. In each lettuce wrap, carefully put a small bit of cooked rice noodles (about 1 tablespoon), 2 tablespoons of beef mixture, 1 basil leaf, 1 tablespoon of matchstick carrots, and a few mung bean sprouts (if you have them available).
4. Squeeze lime juice over lettuce wraps just before serving (or serve with lime wedges along side the wraps). Enjoy!
Notes:
- this lettuce wrap is a twist on the delicious Vietnamese dish, pho - put into a lettuce wrap. You can make it to your liking by adding a chili sauce, hoisin sauce, or cilantro.
- for a stronger lime flavor, use the zest of the lime as well as the juice
Nutrition Facts
Nutritional Serving Size: 1 wrapNutritional Information (including sprouts and using Bibb lettuce):Calories 98, Total Fat 3 g, Saturated Fat 1.2 g, Polyunsaturated Fat 0.2 g, Monounsaturated Fat 1.1 g, Cholesterol 14.1 mg, Sodium 155 mg, Potassium 192 mg, Total Carbohydrates 12.6 g, Fiber 0.9 g, Sugars 1 g, Protein 5.3 g