Korean beef lettuce cups with pickled vegetables

Spicy, fresh and delicious! These beef slices make a great low carb lunch or dinner. This recipe is suitable for diabetics.

  • 10 mins preparation
  • 40 mins cooking
  • 1 hr marinating
  • Serves 2
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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


Korean beef lettuce cups with pickled vegetables
  • 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.


Freeze beef slightly to make it easier to cut into thin slices. Remove seeds from chilli for a milder heat.

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