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Thai-Inspired Beef and Basil Wraps

  • 25 min
  • Easy
  • 10
  • Rice noodles, vermicelli -- 12 oz
  • Coconut milk -- 3/4 cup
  • Fish sauce -- 2 Tbsp.
  • Brown sugar -- 1 Tbsp.
  • Lime juice -- 2 Tbsp.
  • Shallot, minced -- 1 Tbsp.
  • Vegetable oil -- 2 Tbsp.
  • Onion, yellow, chopped -- 1 cup
  • Garlic, minced -- 2 Tbsp.
  • Ginger, peeled, minced -- 1 Tbsp.
  • Beef, ground -- 1 1/2 lb
  • Minor's Stir Fry Sauce -- 3/4 cup
  • Minor’s GreenLeaf Basil Pesto Gluten Free -- 3/4 cup
  • Lettuce, Bibb, leaves -- 20 each
Preparation
1
Cook the rice noodles according to package directions.
2
Whisk together the coconut milk, fish sauce, brown sugar, lime juice, and shallot. Toss cooked noodles in coconut milk mixture and chill.
3
In a medium sauté pan, heat up oil. Add onion, garlic, and ginger; sauté until fragrant.
4
Add ground beef and cook until browned. Stir in the stir fry sauce and basil pesto.
5
To assemble lettuce wraps, top each piece of Bibb lettuce with ¼ cup of the rice noodle mixture and 2 tablespoons of the beef mixture.
Serving Suggestions/Variations

Garnish with toasted cashews, thinly sliced cucumbers, mint or basil leaves, pickled Fresno chiles, and a drizzle of honey.

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