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Teriyaki Beef Lettuce Wraps

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Teriyaki Beef Lettuce Wraps

with cashews, carrot, cucumber and rice

Informations supplémentaires
25 min. | 619 kcal | easy | Express, Family | Printable version
1. Cook the rice Rinse the rice. Bring a pot of water with 1 2P | 1.5 3P cups of water to a boil. Pour in the rice, cover and cook over low heat for 10-12 minutes. After cooking add 1-2 tbsp. of rice vinegar, salt and pepper.
2. Setup Cut the cucumber into small cubes. Chop the red onion. Thinly slice the green onion. Grate the carrot or cut it into very thin strips. Crush the nuts.
3. Roast the nuts Heat a skillet over medium high heat. Roast the nuts 2-4 minutes until golden brown. Remove from the pan.
4. Cook the beef Add the beef and half the onion to the pan. Cook 4-5 minutes. Add salt and pepper. Add the teriyaki sauce and cook 2 minutes.
5. Plate your dish Separate the lettuce leaves. Garnish each leaf with rice, beef, vegetables and nuts. Kids can garnish their wrap themselves. Bon appétit!
280gGround Beef
1unitBoston Lettuce
1unitLebanese Cucumber(s)
2unitOrganic Nantes carrot (s)
0.5unitRed Onion(s)
30gCashews
80gBasmati Rice
120mlTeriyaki Sauce
2unitGreen Onion(s)
What you need pan, pot
619 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 55g
18%
fat 27g
42%
cholesterol 84mg
28%
fiber 4g
16%
protein 38g
saturated 9g
45%
sodium 2915mg
121%
sugar 15g
trans 1g