The Happy Home Cook: Thai Beef Lettuce Wrap

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Thai Beef Lettuce Wrap

This is a dish that I prepare for my husband, a treat that he can also share with his friends at work. He can just put the containers of minced beef and the chilled lettuce leaves on the table, all ready for everybody to wrap and roll!

Makes 8 servings

Ingredients

1 tablespoon canola oil

6 cloves of garlic, finely chopped

1 piece thumb-size ginger, peeled and finely chopped

1-2 pieces red bird's eye chilies, deseeded and finely chopped

1/4 kilogram minced beef

1 tablespoon Thai patis or fish sauce

Pinch of brown sugar

1 tablespoon sesame oil

4 stalks spring onions, white part removed and coarsely chopped

Juice from 1 piece lemon

4 tablespoons fresh coriander, chopped

Iceberg or Romaine lettuce leaves, chilled

Procedure

1. In a non-stick frying pan, heat oil and add garlic, ginger and chilies. Saute until garlic and onions are golden brown.

2. Add beef and continue sauteing for another 2 to 3 minutes or until meat is cooked and its natural juices come out.

3. Add fish sauce and a pinch of sugar (or adjust according to taste). Stir until liquid has evaporated.

4. Turn off heat. Add sesame oil, spring onions, lemon juice, and coriander. Stir in beef mixture.

5. To serve, arrange the Romaine or Iceberg lettuce leaves on a separate plate and the beef mixture on another plate. To assemble, scoop the meat onto the cold and crispy lettuce leaves. Top with more chilies or raw garlic if desired.

From Judy Ann's Kitchen by Judy Ann Santos-Agoncillo (Anvil Publishing Inc., 2015). Reprinted with permission from Anvil Publishing.