Thai Beef Lettuce Cups

• 115 g deli-style sliced roast beef — Deli-style sliced roast beef
• 215 g cooked brown rice — Cooked long-grain brown rice
• 90 g romaine lettuce, separated into 6 leaves — Raw romaine lettuce
• 80 g cucumber, matchsticks — Cucumber with peel
• 60 g carrots, matchsticks — Raw carrots
• 10 g Thai basil, torn — Fresh Thai basil
• 14 g lime juice — Fresh lime juice
• 2 g reduced-sodium fish sauce — Reduced-sodium fish sauce
• 0.4 g cayenne — Ground cayenne pepper
• 4 g garlic, grated — Raw garlic

Method

1. 1Measure ingredients: Mix the dressingMeasure lime juice, reduced sodium fish sauce, cayenne, and garlic using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Mix the dressingWhisk the measured lime juice, reduced-sodium fish sauce, cayenne and garlic for 30 seconds until smooth and glossy.30 secLook for: The lime juice, reduced-sodium fish sauce, cayenne and garlic dressing has no spice or paste pockets.Safety: Check packaged condiments for allergens.
3. 3Dress the beefSlice the ready-to-eat roast beef into 1 cm ribbons.Look for: The ingredients are fully prepared and ready for the next action.
4. 4Toss with all the lime juiceToss with all the lime juice, reduced-sodium fish sauce, cayenne and garlic dressing for 45 seconds.45 secLook for: Every beef ribbon is lightly coated without excess liquid below.Safety: Use roast beef held at 40°F or colder; never substitute raw beef in this no-cook recipe.
5. 5Build the wrapsArrange the romaine lettuce, keeping the ingredients evenly distributed before the next action.Look for: Everything is evenly positioned and ready for the next action.
6. 6Continue building the wrapsDistribute the cooked brown rice, dressed roast beef, and cucumber, carrots and Thai basil evenly over it, using each leaf or flatbread as one portion.2 minLook for: The roast beef, brown rice, and cucumber, carrots and Thai basil are balanced across the romaine lettuce, which closes without tearing.Safety: Wash the cucumber, carrots and Thai basil and use cooked brown rice cooled promptly after cooking.
7. 7Pack or serveServe immediately, or pack the romaine lettuce separately from the roast beef.Look for: This cooking stage is complete and the food is ready for the next action.
8. 8Brown riceBrown rice, and cucumber, carrots and Thai basil until eating.30 secLook for: The wrap remains crisp or sturdy and the filling stays chilled.Safety: Refrigerate within 2 hours.