Asian Beef and Noodle Filled Lettuce Cups

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

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

rice vermicelli, ground sirloin, garlic, matchstick, cucumber, red bell pepper, onion, mint, lime juice, sugar, soy sauce, boston lettuce leaves, peanuts

Taken from www.food.com/recipe/asian-beef-and-noodle-filled-lettuce-cups-509225 (may not work)