vietnamese beef and lettuce curry

Dinner

Vietnamese Beef And Lettuce Curry

A fragrant beef curry served over crisp lettuce leaves for a refreshing, low-carb twist. Infused with lemongrass, garlic, and curry powder, this dish blends warm spices with crunchy greens.

Ingredients

  • 1 cup uncooked long grain white rice
  • 2 cups water
  • 5 teaspoons white sugar 1 clove garlic, minced 1/4 cup fish sauce
  • 5 tablespoons water
  • 1 1/2 tablespoons chile sauce
  • 1 lemon, juiced
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced 1 pound ground beef
  • 1 tablespoon ground cumin
  • 1 (28 ounce) can canned diced tomatoes
  • 2 cups lettuce leaves, torn into 1/2 inch wide strips

Directions

  • In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 25 minutes.
  • In a bowl, mash together the sugar and 1 clove garlic with a pestle. Mix in the fish sauce, water, chile sauce, and lemon juice.
  • Heat the oil in a wok over high heat, and quickly saute the 3 cloves garlic. Mix the beef into the wok, season with cumin, and cook until evenly brown. Pour in the tomatoes and about 1/2 the fish sauce mixture. Reduce heat to low, and simmer 20 minutes, until thickened.
  • Toss the lettuce into the beef mixture. Serve at once over the cooked rice with the remaining fish sauce mixture on the side.

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