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Categories:
noodles ground beef green onions garlic teriyaki sauce soy sauce white wine vinegar ginger sriracha sauce sesame oil cabbage shreds cilantro Boston lettuce
Viewed: 34 - Published at: 6 years agoIngredients
- 8 ounces, weight Rice Noodles
- 1 pound Ground Beef
- 1 bunch Green Onions, Chopped
- 2 cloves Fresh Garlic, Pressed
- 2 Tablespoons Teriyaki Sauce
- 1/4 cups Soy Sauce
- 3 Tablespoons White Wine Vinegar
- 3 teaspoons Minced Ginger
- 1 teaspoon Sriracha Sauce (less If You Don't Like Heat)
- 4 Tablespoons Sesame Oil
- 1 cup Cabbage Shreds (Cabbage, Purple Cabbage And Carrots)
- 1 bunch Cilantro, Snipped
- 16 leaves Bibb Or Boston Lettuce Leaves, Washed And Dried (Romaine, Pictured, Works In A Bind)
Method
- 1.
- Soak rice noodles in a bowl of hot water for 10-15 minutes, or according to package directions.
- 2.
- Heat a large skillet over medium heat and cook beef, green onions and garlic, until meat is no longer pink.
- Drain grease.
- 3.
- Add teriyaki sauce, soy sauce, white wine vinegar, minced ginger, Sriracha sauce and sesame oil to the skillet, stirring well to cover meat.
- 4.
- Drain, then cut soaked noodles into manageable sizes for easy stir frying, and add them to the skillet.
- Heat to medium high heat and cook for 8-10 minutes, or until noodles are warm.
- Add more sesame oil if mixture seems dry.
- 5.
- Fill individual washed lettuce leaves with beef mixture and eat immediately.
