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Korean beef lettuce cups with pickles (Diabetes, TM6)

Korean beef lettuce cups with pickles (Diabetes, TM6)
4.5 16 rating
Prep. 20min
Total 55min
4 portions
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Ingredients

Pickles
  • green cabbage thinly sliced
    240 g
  • carrot (approx. 1), peeled and thinly grated
    140 g
  • fresh long red chilli cut into thin slices and deseeded, if preferred
    1
  • rice wine vinegar
    2 tbsp
  • caster sugar
    1 tbsp
Rice
  • doongara rice brown (see Tips)
    200 g
  • water
    1000 g
Korean beef
  • sirloin steak beef, trimmed and thinly sliced
    300 grams
  • fresh red chillies cut into halves and deseeded if preferred
    2
  • piece fresh lemongrass (approx. 4 cm)
    1
  • garlic cloves
    6
  • piece fresh ginger peeled
    4 cm
  • water
    40 g
  • salt-reduced soy sauce
    6 tsp
  • sesame oil
    2 tsp
  • rice bran oil
    20 g
  • baby cos lettuce leaves
    12
  • fresh coriander leaves only
    12 sprigs
  • fresh long red chillies cut into thin slices and deseeded, if preferred
    2
  • fresh bean sprouts
    80 g
  • lime cut into wedges, to serve
    1

Difficulty

easy

Nutrition per 1 portion

Sodium 360 mg
Protein 23.8 g
Calories 1527.5 kJ / 365 kcal
Fat 11.3 g
Fibre 8.8 g
Saturated Fat 2.3 g
Carbohydrates 36.8 g

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Australia and New Zealand

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