Vietnamese caramel beef

Create a new weeknight favourite with this Vietnamese-inspired caramel beef fillet served with steamed rice in fresh lettuce cups.

• 1 tablespoon peanut oil
• 600g Coles Australian beef Scotch fillet, trimmed, cut into 2cm pieces
• 3 garlic cloves, crushed
• 1 tablespoon fresh ginger, finely grated
• 1 red onion, cut into wedges
• 1/2 cup (110g) firmly packed brown sugar
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 long red chilli, seeded, finely chopped
• 1/4 cup chopped coriander
• Steamed jasmine rice, to serve
• 16 butter lettuce leaves
• Lime wedges, to serve

1. Step 1

   Heat oil in a large frying pan over high heat. Add beef. Cook, stirring occasionally, for 3 mins or until browned all over. Add garlic, ginger and onion. Cook for 1 min or until fragrant. Transfer to a bowl.

2. Step 2

   Add sugar and 1/4 cup (60ml) water to the pan. Stir until the sugar dissolves. Increase heat to medium. Cook for 5 mins or until mixture thickens. Add fish sauce and lime juice to pan. Cook for 2 mins. Return beef mixture to pan and cook for 2 mins or until heated through. Sprinkle with chilli and coriander.

3. Step 3

   Serve beef with steamed rice, lettuce and lime wedges.

Tip: To eat, top the lettuce leaves with rice, beef and a squeeze of lime juice, then roll up and enjoy.