Korean Beef Lettuce Cups with Pickled Vegetables

2 - Lunch, Main, Salad

Prep Time: 10 min Cook Time: 40 min Total Time: 50 mins Servings: 2 Source:

Ingredients

Korean beef lettuce cups

1 fresh long red chilli, chopped coarsely

1 tablespoon coarsely chopped lemon grass

2 clove garlic, halved

2 teaspoon finely chopped fresh ginger

1 tablespoon water

3 teaspoon reduced-salt soy sauce

150 gram lean beef sirloin steak, trimmed, thinly sliced

1/2 cup (100g) low-gi brown rice (doongara)

2 teaspoon rice bran oil

6 large_piece butter lettuce leaves (50g)

1 teaspoon sesame oil

1/4 cup firmly packed fresh coriander leaves (cilantro)

1/2 cup (40g) bean sprouts, trimmed


Pickled vegetables

1 fresh long red chilli, chopped finely

1 small_piece carrot (70g), cut into matchsticks

1 1/2 cup (120g) shredded green cabbage

2 teaspoon caster (superfine) sugar

1 tablespoon rice wine vinegar

Directions

1 Blend or process chilli, lemon grass, garlic, ginger, the water and half the sauce until smooth. Combine chilli mixture and beef in a small bowl. Cover; refrigerate for 30 minutes.

2 Cook rice in a medium saucepan of boiling water, stirring occasionally, for 25 minutes or until tender; drain well.

3 Meanwhile, make pickled vegetables, combine ingredients in a large bowl. Stand for 30 minutes to soften and develop the flavours.

4 Heat rice bran oil in a wok over high heat; cook beef, in batches, for 30 seconds or until browned all over.

5 Spoon rice into lettuce leaves, top with some of the pickled vegetables, then some of the beef. Combine remaining sauce and sesame oil; drizzle over beef. Sprinkle with coriander and sprouts.