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Teriyaki Beef Lettuce Wraps

25 min. | 619 kcal | easy |
Family, Express
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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!
280 g Ground Beef
1 unit Boston Lettuce
1 unit Lebanese Cucumber(s)
2 unit Organic Nantes carrot (s)
0.5 unit Red Onion(s)
30 g Cashews
80 g Basmati Rice
120 ml Teriyaki Sauce
2 unit Green Onion(s)
What you need pan, pot
619 kcal
% daily value
% daily value
carbohydrate 55g
fat 27g
cholesterol 84mg
fiber 4g
protein 38g
saturated 9g
sodium 2915mg
sugar 15g
trans 1g