Name: Korean beef lettuce cups with pickled vegetables
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
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

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.

Serves 2

Prep

10M

Cook

40M

Marinate

Total

50M

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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