Description
These Banh Mi Lettuce Wraps are a unique twist on the traditional Banh Mi sandwich, featuring tender beef wrapped in crisp lettuce leaves and topped with pickled vegetables and fragrant herbs. A flavorful and refreshing dish that’s perfect for a light and satisfying meal.
Ingredients
Units
Scale
For the meat:
- 1 1/2 pounds beef Tenderloin
- 4 tablespoons Liquid Aminos*
- 4 tablespoons Avocado Oil**
- 1 tablespoon Maple Syrup***
- 1 teaspoon Chili Garlic Sauce
- 2 tablespoons Fish Sauce
- 2 tablespoons Fresh Ginger, grated
- 2 tablespoons Fresh Lemongrass, grated
- 1 teaspoon Fresh Garlic, minced
- 2 tablespoons Fresh Cilantro, finely chopped
For the Wraps:
- 2 heads Iceberg Lettuce
- Pickled Vegetables
- 2 cups prepared Jasmine Rice
- 3 tablespoons Fresh Cilantro, finely chopped
Instructions
- For the Pickled Vegetables: Prepare the vegetables according to the recipe: How to Make Pickled Vegetables.
- For the meat:
Prepare the marinade by combining the liquid aminos, avocado oil, maple syrup, chili garlic sauce, fish sauce, ginger, lemongrass, garlic, and cilantro in the jar of a blender. Pour the marinade in a gallon-sized zip-top bag. Add the beef and marinade for 1 hour or up to overnight. Cook the meat in a wok over high heat until browned and cooked through. - For the Wrap Assembly:
Stack two large lettuce leaves, spoon rice onto the lettuce, top with meat strips, pickled veggies, and garnish with cilantro.
Notes
- Prepare the marinade ahead and freeze with uncooked meat for later use.
- Pickled veggies can be made up to 3 days in advance.
- Consider additional garnishes like cilantro, bean sprouts, or Sriracha mayo.
Nutrition
- Serving Size: 1 wrap
- Calories: 360
- Sugar: 5g
- Sodium: Not Provided
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 83mg
