Serves two with leftover red onions
Ingredients
INGREDIENTS For the pickled red onions:
- 1 cup unseasoned rice vinegar
- 1 small red onion, thinly sliced
INGREDIENTS For the beef lettuce cups:
- 2 tsp olive oil
- 4 cloves garlic, crushed
- 1 tbsp minced ginger
- Kosher salt and freshly ground pepper
- 8 oz ground beef, lean
- 1 tbsp fish sauce
- 1 tbsp red onion pickling liquid (or unseasoned rice vinegar)
- 1/3 cup pickled red onion (half of the above recipe)
- 1/2 a large English cucumber
- 1/4 cup fresh parsley leaves, chopped
- 1/4 cup fresh mint leaves, roughly chopped (optional)
- 8-10 medium bibb lettuce leaves, washed and dried
- 2 tbsp crushed peanuts (optional)
Directions
INSTRUCTIONS For the pickled red onions:
- Bring the rice vinegar to a boil in a small pot
- Remove the pot from the heat and add the red onions
- Let the onion sit in the liquid for at least 30 minutes
- You’ll use half the red onions in this recipe
- Let the liquid and the remaining onions cool completely before storing (with all the liquid) in an airtight container in the fridge
INSTRUCTIONS For the beef lettuce wraps:
- Heat the olive oil in a large skillet over medium heat
- Add the garlic and ginger, season with salt and pepper, and cook, stirring often, until everything is fragrant and the garlic is starting to turn golden brown, about a minute
- Add the beef, season with salt and pepper, and cook stirring often, until the beef is cooked through and broken up into small pieces
- Add the fish sauce, pickling liquid, and pickled red onions and stir to combine
- Remove the skillet from the heat and add the cucumber, parsley, and mint
- Arrange the bibb lettuce leaves on two plates. Spoon a little of the beef mixture into the centre of each leaf, then garnish with the crushed peanuts
Enjoy as lettuce wraps or wrapped in rice paper. Serve with Thai sweet chilli sauce for an extra flavour kick!