Korean beef in lettuce
Prep
1h
10m
Cook
05m
serves
4
Spicy, flash-grilled beef (done in a pan) is tucked into a leaf of soft butter lettuce with a spoonful of steamed rice, dipped in soy chilli sauce and eaten in the hands.
Ingredients (13)
- 2 sirloin beef steaks (about 2.5cm-thick)
- 2 spring onions (salad onions), finely sliced
- 2 garlic cloves, crushed
- 5cm piece ginger, grated
- 20ml (1 tablespoon) sesame oil
- 40ml (2 tablespoons) rice wine or dry sherry
- 100ml (5 tablespoons) soy sauce
- 60ml (1/4 cup) chilli-bean sauce
- 1/2 teaspoon ground black pepper
- 1 tablespoon caster sugar
- 1 butter or mignonette lettuce
- 1 tablespoon sesame seeds
- Steamed rice, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Slice the steaks thinly, against the grain. Combine the spring onions, garlic, ginger, sesame oil, rice wine, 60ml (1/4 cup) soy sauce, 1 tablespoon of the chilli-bean sauce, the pepper and sugar, stirring well to dissolve the sugar.
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2.Add the beef, coating it well, and refrigerate for 1 hour or longer to marinate. Gently remove leaves from lettuce, wash and drain on paper towel, then refrigerate until ready to serve.
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3.Combine the remaining soy and chilli-bean sauce in a small bowl and set aside.
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4.Heat a heavy-based frying pan on high heat until hot. Add beef and sear for 1-2 minutes, leaving it pink in the middle. Scatter with sesame seeds and serve on a warm plate with hot rice and the chilled lettuce cups.
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5.Spoon a little rice onto a lettuce leaf, add a slice or two of spicy beef and a little soy-chilli sauce. Roll up and eat.
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