Description
These Banh Mi Lettuce Wraps are a refreshing twist on the classic Banh Mi sandwich, featuring tender beef marinated in a flavorful blend of Asian ingredients, served in crisp lettuce wraps with pickled vegetables and jasmine rice. It’s a light and delicious meal that’s perfect for a quick weeknight dinner or a casual gathering.
Ingredients
For the meat
- 1 1/2 pounds beef Tenderloin
- 4 tablespoons Liquid Aminos*
- 4 tablespoons Avocado Oil**
- 1 tablespoon Maple Syrup***
- 1 teaspoon Chili Garlic Sauce
- 2 tablespoons Fish Sauce
- 2 tablespoons Fresh Ginger, grated
- 2 tablespoons Fresh Lemongrass, grated
- 1 teaspoon Fresh Garlic, minced
- 2 tablespoons Fresh Cilantro, finely chopped
For the Wraps
- 2 heads Iceberg Lettuce
- Pickled Vegetables
- 2 cups prepared Jasmine Rice
- 3 tablespoons Fresh Cilantro, finely chopped
Instructions
- For the Pickled Vegetables
Prepare the vegetables according to the recipe: How to Make Pickled Vegetables
- For the meat
Prepare the marinade by combining the liquid aminos, avocado oil, maple syrup, chili garlic sauce, fish sauce, ginger, lemongrass, garlic, and cilantro in the jar of a blender. Puree until well mixed. Alternatively, you can combine the marinade ingredients in a 2 cup sized or larger glass measuring cup and whisk to combine.
Pour the marinade in a gallon-sized zip-top bag. Add the pork and marinade for 1 hour or up to overnight.
When ready to cook, drain the pork from the marinade. Discard the marinade.
Heat a wok over high heat. Cook the meat, working in batches so the pan doesn’t become overcrowded until browned on either side and cooked through, about 1-2 minutes per side.
- For the Wrap Assembly
Take two large lettuce leaves and stack together.
Then, place a spoonful of rice in the lettuce wrap, top the rice with a couple strips of the meat, and then a big scoop of the pickled veggies, and garnish with cilantro
Notes
- Prepare the marinade ahead of time and freeze the uncooked meat tenderloin strips with the marinade in a gallon-sized freezer bag (or another freezer-safe container). When ready to cook, thaw the meat in the bag with the marinade, then once thawed proceed with cooking. This works really well to make several batches ahead and freeze in individual recipe amounts.
- The Pickled Veggies can be made up to 3 days ahead of time.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: Not specified
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 83mg
