These fragrant Vietnamese-inspired lettuce wraps feature tender lemongrass-marinated beef with fresh herbs, pickled vegetables, and crushed peanuts, all wrapped in crisp lettuce leaves for a refreshing keto meal with just 3g net carbs per wrap.
Recipe Details
Ingredients
- 680g beef sirloin, thinly sliced against the grain
- 3 stalks fresh lemongrass, tender parts only, minced
- 45ml fish sauce
- 30ml coconut aminos
- 15ml sesame oil
- 20ml fresh ginger, grated
- 4 cloves garlic, minced
- 15ml granulated erythritol
- 30ml avocado oil
- 2 heads butter lettuce, leaves separated
- 1 large cucumber, julienned
- 200g daikon radish, julienned
- 60ml rice vinegar
- 60ml water
- 5ml sea salt
- 60ml fresh mint leaves
- 60ml fresh cilantro leaves
- 30ml fresh Thai basil leaves
- 60g unsalted peanuts, crushed
- 2 limes lime wedges for serving
- 2 small Thai red chilies, sliced (optional)
Instructions
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In a bowl, combine 680g beef sirloin with 3 stalks fresh lemongrass, 45ml fish sauce, 30ml coconut aminos, 15ml sesame oil, 20ml fresh ginger, 4 cloves garlic, and 15ml granulated erythritol. Marinate for 20 minutes at room temperature.
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Meanwhile, make quick pickles by combining 1 large cucumber and 200g daikon radish with 60ml rice vinegar, 60ml water, and 5ml sea salt. Let sit for 15 minutes, then drain.
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Prepare lettuce cups by selecting the largest, most cup-shaped 2 heads butter lettuce leaves. Wash and dry thoroughly.
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Arrange 60ml fresh mint leaves, 60ml fresh cilantro leaves, 30ml fresh Thai basil leaves, pickled vegetables, and 60g unsalted peanuts on a serving platter.
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Heat 30ml avocado oil in a large skillet or wok over high heat until smoking.
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Add marinated beef in a single layer (work in batches if necessary) and cook for 2-3 minutes without stirring until caramelized.
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Stir-fry for another 1-2 minutes until beef is cooked through but still tender. Remove from heat.
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To serve, place warm beef in lettuce cups and top with fresh herbs, pickled vegetables, crushed peanuts, and 2 small Thai red chilies if using.
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Serve with 2 limes lime wedges for serving for squeezing over each wrap.
Tips
Lemongrass Prep: Use only the tender, pale interior of lemongrass stalks. Remove tough outer layers and mince finely to avoid stringy pieces.
Beef Slicing: Slice beef very thinly against the grain for maximum tenderness. Partially freezing for 30 minutes makes slicing easier.
High Heat Cooking: The wok or skillet should be very hot to achieve proper caramelization in the short cooking time.
Lettuce Selection: Butter lettuce provides the best cup shape, but iceberg lettuce works too. Avoid wilted or damaged leaves.
Herb Freshness: Fresh herbs are essential for authentic Vietnamese flavors. Don't substitute dried herbs in this recipe.
Quick Pickle Timing: The vegetables should retain some crunch - don't over-pickle or they'll become limp.
Assembly Style: Let diners assemble their own wraps for the freshest experience and customized herb ratios.
Carb Count: Each wrap contains approximately 3g net carbs, making this perfect for ketogenic eating while delivering bold Vietnamese flavors.