KOREAN BEEF LETTUCE CUPS WITH PICKLED VEGETABLES
SERVES 2 PREP 15 MINS + CHILLING COOK 25 MINS
1 long red chilli, chopped 1 tbsp chopped lemongrass 2 garlic cloves, halved 2 tsp finely chopped ginger 1 tbsp water 3 tsp reduced-salt soy sauce 150g lean beef sirloin steak, trimmed, thinly sliced 2 tsp rice-bran oil ½ cup low-gi brown rice (doongara), cooked 6 butter lettuce leaves 1 tsp sesame oil ¼ cup coriander leaves ½ cup bean sprouts, trimmed
1 long red chilli, chopped finely 1 carrot, cut into matchsticks 1 ½ cups shredded green cabbage 2 tsp caster sugar 1 tbsp rice-wine vinegar
1 Blend or process chilli, lemongrass, garlic, ginger, water and half sauce until smooth. Combine with beef. Refrigerate 30 mins.
2 PICKLED VEGETABLES Combine ingredients in a large bowl. Stand for 30 mins to soften and develop the flavours.
3 Heat rice-bran oil in a wok over high heat. Cook beef, in batches, for 30 seconds or until browned all over.
4 Spoon rice into lettuce leaves, top with pickled vegetables, then beef. Combine remaining sauce and sesame oil and drizzle over beef. Sprinkle with coriander and sprouts to serve.
15g Total fat 3.8g Sat fat 2025 kj (484 cals) 46.1g Carbs 36.7g Protein 7.3g Fibre 367mg Sodium Low GI