Beef lettuce cups

for 4 people

Karena & Kasey Bird

We like to add vermicelli noodles to our mince, and some chilli for a bit of a kick. These are even great as little starters if you get into the middle of the lettuce pick out the smaller leaves.

Ingredients

1 packet	Dried vermicelli noodles, small bundle (Main)
1 Tbsp	Rice bran oil
2 cloves	Garlic, crushed
4 cm	Fresh ginger, minced
500 g	Beef mince (Main)
2 Tbsp	Oyster sauce
2 Tbsp	Soy sauce
1	Onion, finely diced
1	Chilli, finely diced
½	Limes, juiced
2 tsp	Sesame oil
2	Spring onions, sliced
¼ cup	Fresh coriander
12 leaves	Iceberg lettuce (Main)

Directions

Soak the vermicelli noodles in boiling water until soft and drain. Let cool and cut with scissors into smaller pieces.
Heat a pan with both the rice bran and sesame oil. Cook the garlic, ginger and onions until soft add the mince and brown. Add the chilli, oyster sauce and soy sauce. Cook for a few more minutes before adding the spring onions and lime juice.
Stir through the noodles and cook until heated through. Spoon the mix into the lettuce cups and garnish with the coriander.