Korean Beef Lettuce Cups
Recipe: #35007
May 30, 2020
Categories: Ground Beef, Carrot, Lettuce Korean, No Eggs, Non-Dairy, Beef Dinner, Ground Beef Dinner, more
"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. Have since made again and added a finely chopped birds eye chilli (seeds and all) at the hubby's suggestion to give it a bit of a kick which we both liked and he preferred his served over rice and for a low carb option I had it over cauliflower rice."
Ingredients
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 by Step Method
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
No special items needed.