Korean beef lettuce cups with pickles (Diabetes, TM6)
TM6

Korean beef lettuce cups with pickles (Diabetes, TM6)

4.3 (12 ratings)

Ingredients

Pickles

  • 240 g green cabbage, thinly sliced
  • 140 g carrot (approx. 1), peeled and thinly grated
  • 1 fresh long red chilli, cut into thin slices and deseeded, if preferred
  • 2 tbsp rice wine vinegar
  • 1 tbsp caster sugar

Rice

  • 200 g doongara rice, brown (see Tips)
  • 1000 g water

Korean beef

  • 300 grams sirloin steak, beef, trimmed and thinly sliced
  • 2 fresh red chillies, cut into halves and deseeded if preferred
  • 1 piece fresh lemongrass (approx. 4 cm)
  • 6 garlic cloves
  • 4 cm piece fresh ginger, peeled
  • 40 g water
  • 6 tsp salt-reduced soy sauce
  • 2 tsp sesame oil
  • 20 g rice bran oil
  • 12 baby cos lettuce leaves
  • 12 sprigs fresh coriander, leaves only
  • 2 fresh long red chillies, cut into thin slices and deseeded, if preferred
  • 80 g fresh bean sprouts
  • 1 lime, cut into wedges, to serve

Nutrition
per 1 portion
Calories
1527.5 kJ / 365 kcal
Protein
23.8 g
Carbohydrates
36.8 g
Fat
11.3 g
Saturated Fat
2.3 g
Fibre
8.8 g
Sodium
360 mg

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