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Ginger beef lettuce wraps

Rustle up these Asian inspired noodle and edamame bean lettuce cups for a low-calorie dinner - ready in half an hour

  • Prep: 15 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 383
  • Carbohydrates 32
  • Saturated Fat 4
  • Sugar 7
  • Protein 23
  • Fat 16
  • Fibre 8
  • Salt 2.8

Nutrition per serving

  • Calories 383
  • Carbohydrates 32
  • Saturated Fat 4
  • Sugar 7
  • Protein 23
  • Fat 16
  • Fibre 8
  • Salt 2.8

Ingredients

  • 1 tbsp sesame oil
  • 200g beef mince
  • 8 spring onions, sliced on an angle, green parts reserved
  • 1 red pepper, chopped
  • thumb-sized piece ginger, peeled and finely grated
  • 100ml oyster sauce
  • 350g frozen edamame soya beans
  • 300g pack cooked rice noodles
  • 2 limes, 1 cut into wedges
  • 2 butter lettuces, or 1 iceberg

Method

  1. Heat the oil in a non-stick frying pan. Add the beef and fry until browned all over and starting to crisp. Add the spring onions, pepper, ginger, oyster sauce and beans. Stir-fry for another 5 mins until the veg has softened, then add the noodles and juice of 1 lime. Season well and toss everything together until well combined and heated through.

  2. Separate the lettuces into leaves. Pile the noodles into the leaves, sprinkle over the reserved spring onions to garnish and serve with the lime wedges.

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