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
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.