KOREAN BEEF LET­TUCE CUPS WITH PICK­LED VEG­ETA­BLES

Woman’s Day (Australia) - - Food To Love -

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

PICK­LED VEG­ETA­BLES

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

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