Thai Beef Lettuce Wraps | Nik Snacks ~ Nik Snacks

Bite it and write it. That's what I do.

.

.
On 9:11 AM by Nikki @ NikSnacks in , , ,    No comments
Remember that time I went to a farm 20 minutes from my house to get beef? Well, now ALL NC residents can do the same AND there's an app for that!

The NC 10% Campaign has teamed up with NC Choices to promote Meat Suite a new online platform where North Carolinians can buy local, niche meats in bulk. 

The campaign provides resources so that customers can feel comfortable buying in bulk directly from farms and processors. One way is to show how all the different cuts can be used in recipes and meal planning. 


I wrote a couple of pieces about local chefs and what they cook at home back in April. The recipe was written and tested by me, but the instructions were dictated to me over the phone by the chef I interviewed.

Ground beef is easily one of the most recognizable and easily obtainable beef products. Hamburgers, tacos, meatloaf and chili are nice but have you ever had highly seasoned beef cooked so well that the fat renders the meat crispy on the outside? Cool, crisp leaves of lettuce wrap around the hot beef creating a symphonic boat of great and delicious proportions. Squeezing lemon, lime add a little fun to the party while basil leaves provide a sweet, herbaceous undertone that could satisfy any baught with hunger.

Serve with noodles, rice or sauteed vegetables, it's the perfect weeknight meal that only seems fancy and complicated from the outside looking in.


Thai Beef Lettuce Wraps
Yield: 4-6 servings
1 Tbsp vegetable oil
6 garlic cloves, minced
  • 1 tsp fresh ginger, peeled and chopped
  • 2 red or green Thai chilis, thinly sliced
  • 1 lb ground beef (80/20 mixture)
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup fresh lime juice, divided
  • 1 Tbsp fish sauce (such as nam pla and nuoc nam)
  • 2 Tbsp reduced-sodium soy sauce
  • 2 tsp brown sugar (light or dark)
  • 1/2 cup fresh cilantro leaves, chopped (parsley is a good substitute)
  • 2 heads Bibb or butter lettuce, leaves separated (iceberg is fine here too)
  • Steamed white rice and lime wedges (for serving)
  1. Heat oil in a large skillet over high heat. Add garlic, ginger and chilis and cook, stirring, until garlic is just beginning to turn golden, about 30 seconds.
  2. Add ground beef, season with salt and pepper and cook by breaking up the meat with the edge of a spatula. Press down firmly to help the beef brown until cooked through, browned, and crispy, about 6–8 minutes.
  3. Remove all but a scant bit of grease from the pan. Lower heat to medium.
  4. Deglaze the pan with fish sauce and soy sauce. Add brown sugar, lime juice and scrape up any brown bits from the bottom of pan until liquid is almost completely evaporated, about 2 minutes.
  5. Remove pan from heat and fold chopped cilantro into the beef mixture.
  6. Serve beef with lettuce leaves, white rice and lime wedges.


0 comments:

Post a Comment

Thank you for coming by! Don't make this visit your last!