Asian Recipes

Korean Beef Lettuce Cups With Pickled Vegetables

March 17, 2021

Yield
Serves 2
Prep Time
10mins
Cook Time
40mins
Difficulty Level
3 / 5

Tired of having your salads on rotation? Switch up your diet plan with these Korean beef lettuce cups, which make for a great low-carb lunch or dinner. The burst of flavour from pickled vegetables will get a party going in your mouth!

Ingredients

PICKLED VEGETABLES

Steps

01.

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 mins.

02.

Cook rice in a medium saucepan of boiling water, stirring occasionally, for 25 mins or until tender; drain well.

03.

Meanwhile, make pickled vegetables, combine ingredients in a large bowl. Stand for 30 mins to soften and develop the flavours.

04.

Heat rice bran oil in a wok over high heat; cook beef, in batches, for 30 secs or until browned all over.

05.

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.

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

Photo: bauersyndication.com.au