Articles & Recipes
Vietnamese Beef Salad
This salad makes a delightful Sunday lunch
Ingredients
400 grams lean beef mince
2 crushed cloves garlic (6 grams)
1 cm piece grated ginger
½ teaspoon five spice powder
2 tablespoons Hoisin Sauce (gluten free if required)
2 tablespoons low sodium soy sauce (gluten free if required)(40 ml)
1 to 2 finely chopped seeded hot red chilies
4 large lettuce leaves (200 grams)
1 medium julienne Lebanese cucumber (100 grams)
1 medium julienne carrot (100 grams)
Method
Stir-fry beef in a nonstick pan with garlic, ginger, five spice powder, Hoisin and soy sauce and red pepper.
Season to taste with salt.
Allow to cool.
Prepare 4 lettuce cups in bowls
Divide mixture between cups.
Garnish with salad of slice red capsicum, julienne Lebanese cucumber, carrot and celery strips and spring onions.
Roll lettuce cup around mince and salad and eat as a sandwich.
Serves : 4
Nutrients per Serve :
KJ 945, Calories 225, Carbohydrates(grams) 10.9, Fat(grams) 7.8, Protein(grams) 28
Note
Lactose Free, Egg Free, Can be made Gluten Free if gluten free sauces are used
Tips
Amount of chili can be varied according to taste