Korean beef lettuce cups

• servings: 4 servings
• active time: 10 minutes
• total time: 1 hour 20minutes

Ingredients

600g piece beef sirloin steak, fat trimmed

1 onion, grated

5 garlic cloves, finely chopped

1/2 cup (125ml) soy sauce

1 teaspoon sesame oil

2 teaspoons grated ginger

2 tablespoons brown sugar

1 butter lettuce, leaves separated

1 cup cooked basmati rice

3 spring onions, thinly sliced

1 long red chilli, seeds removed, thinly sliced

Directions

Freeze steak for 15 minutes (this will make it easier to slice thinly), then cut into thin strips. Using a rolling pin, flatten each strip to 2mm thick.

Combine onion, garlic, soy, sesame oil, ginger and sugar in a bowl. Add beef, turn to coat, then marinate in pan in the fridge for 1 hour.

Preheat barbecue or chargrill to high. Cook beef, in batches if necessary, for 10 seconds each side until just cooked.

Divide rice among lettuce cups, top with slices of beef and scatter with spring onion and chilli. Drizzle over beef cooking juices to serve.