Recipe by WOBBLY
"A delicious mild curry to serve with steamed or boiled rice that's relatively simple to prepare. The use of lettuce in cooked meals is also an interesting novelty for Western tastes used to having it only in salads and buffet dishes."
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uncooked long grain white rice
1 1/2 tablespoons
1 (28 ounce) can
canned diced tomatoes
lettuce leaves, torn into 1/2 inch wide strips
I used chow mein noodles instead of rice, ¼ cup canned diced tomato/chile and a mixture inspired by these 3 recipes: Basic Curry Sauce, Chinese Style Sesame Sauce & Teriyaki Sauce and Marinade. I used peanut oil, ginger, garlic, turmeric, curry powder, chile sauce, cilantro, white sugar, cornstarch, rice vinegar, soy sauce, peanut sauce, lemon juice and water. Just keep tasting and adding stuff until you like it. Lots of cornstarch added a bit at a time helps thicken the sauce without affecting taste. While I had the sauce going, I cooked the ground beef in a separate pan then drained it and added to the sauce and continued simmering. Ground beef grease is nasty so I wasn't about to cook the raw beef in the sauce. I let the food cool for a minute to thicken, added romaine lettuce and sprinkled on sesame seeds for texture. Overall, this recipe was good. The cooking times are correct to get good results. I used chow mein noodles because I’m tired of rice and they take literally 1 minute to cook. I tried this recipe because I needed to use up my ground beef, but something like this should be made with thinly sliced steak or pork.
The cumin must be a type-o as previously mentioned. I used cumin and it tastes more like taco salad. Might try it with curry powder next time. The kids still liked it.
This was great! I used my favorite curry blend, 1/2 the tomatoes, and a little extra lettuce. Oh, and no chile sauce, since I didn't have any. The garlic gave it a slight bite. My husband and kids, who like slightly ethnic foods, loved this over jasmine rice!
It was a spicy sweet dish that proved worthy of my dinner table.
Definitely not Vietamese, but pretty good anways, and a good use of a pound of meat and a head of lettuce. I used curry powder instead of cumin, as suggested by other reviewers. I almost omitted the lemon, and I'm glad I didn't. Fish sauce's flavor needs to be covered up by any combination of foods available in my opinion, and the fish sauce mixture turned out to be surprisingly tangy, sweet, and complex.
I don't know how Vietnamese this really is, but it was tasty nonetheless. Would add some vegetables next time around. But with the fish sauce, a Thai sweet chili sauce, and some Sriracha (for punch), this was quite good.
With so many great curry recipes out there, this was just average.
This was good, but best of all, really easy.
* Percent Daily Values are based on a 2,000 calorie diet.
Vietnamese Beef And Lettuce Curry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 529
** Calories from Fat: 189
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