Korean Beef Lettuce Cups

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated. I was thinking of possibly adding more vegetables such as cabbage, bean sprouts and capsicum and extend the servings to 6."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (212.2 g)
  • Calories 510.1
  • Total Fat - 23.4 g
  • Saturated Fat - 7 g
  • Cholesterol - 0 mg
  • Sodium - 1340.6 mg
  • Total Carbohydrate - 74.1 g
  • Dietary Fiber - 5.5 g
  • Sugars - 43.8 g
  • Protein - 6.3 g
  • Calcium - 88.9 mg
  • Iron - 3 mg
  • Vitamin C - 13.3 mg
  • Thiamin - 0.3 mg

Step 1

Heat oil in a large, non-stick frying pan over a medium heat amd add onions, carrot, garlic and ginger and cook, stirring occasionally, for about 5 minutes, or until carrot is soft and then add beef and increase heat to high.

Step 2

Cook, stirring to break up mince, for about 5 minutes, or until browned and then add combined soy, sugar, mirin and sesame oil and stir for about 5 minutes, or until liquid is evaporated and then stir in seeds.

Step 3

Serve warm beef in lettuce leaves NS garnish with extra sliced onions.

Tips & Variations


No special items needed.

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