Asian Beef And Noodle-Filled Lettuce Cups

• 3 ounces uncooked rice vermicelli
• 12 ounces ground sirloin
• 2 teaspoons bottled minced garlic
• 1/2 cup matchstick-cut carrots
• 1/2 cup chopped cucumber
• 1/3 cup chopped red bell pepper
• 1/3 cup prechopped onion
• 3 tablespoons chopped fresh mint
• 1/4 cup fresh lime juice
• 2 teaspoons sugar
• 2 teaspoons low-sodium soy sauce
• 4 Boston lettuce leaves
• 1/4 cup chopped dry-roasted peanuts

1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.
2. Heat a large nonstick skillet over medium-high heat. Add beef to pan, and cook 3 minutes, stirring to crumble. Stir in garlic, and cook for 2 minutes or until browned. Stir in noodles, carrots, and the next 4 ingredients (through mint). Combine juice, sugar, and soy sauce in a small bowl, stirring until sugar dissolves. Add juice mixture to beef mixture; tossing gently to coat. Arrange 1 lettuce leaf on each of 4 plates; spoon 1 1/4 cups beef mixture into each leaf. Top each serving with 1 tablespoon peanuts.
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rice vermicelli, ground sirloin, garlic, matchstick, cucumber, red bell pepper, onion, fresh mint, lime juice, sugar, soy sauce, boston lettuce leaves, peanuts

Taken from www.myrecipes.com/recipe/asian-beef-noodle-filled-lettuce-cups (may not work)