Spicy Asian Beef in Lettuce Cups

Lemongrass, ginger, and soy marinated beef served in lettuce leaves with glass noodles, carrot, and toasted sesame seeds.

Healthy Asian Beef High Protein Dairy Free

Estimated Nutrition

Calories

660.1

kcal / serving

2640.4 kcal total

Carbs

67.1g

per serving

268.5 g total

Fat

26.1g

per serving

104.2 g total

Protein

38.2g

per serving

152.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dark Soy Sauce

2 tbsp

Oyster Sauce

1 tbsp, to taste

GrainsCereals

300

Rice Glass Noodles

softened in boiling water

Meat

600

Sirloin Steak

3 x 200g pieces, sliced into thin strips

NutsSeeds

stalk

Lemongrass

roughly chopped

bunch

Coriander

stalks separated for marinade, leaves reserved

tbsp

Sesame Seed

toasted

handful

Coriander

fresh leaves for garnish

OilsFats

dash

Sesame Oil

to taste

tbsp

Groundnut Oil

flavourless oil for frying

Vegetables

Ginger

fresh root, peeled

piece

Red Chilli

roughly chopped

piece

Carrot

grated

piece

Lettuce

large Little Gem or small Iceberg leaves

Method

Spoon noodles and steak into lettuce leaves and garnish with coriander leaves to serve.

Mix in soy sauce and sesame oil then marinate the steak strips.

Soak rice noodles in boiling water for 5 minutes until soft then drain and rinse with cold water.

Toast sesame seeds in a dry pan until brown.

Fry marinated steak in a high-heat oiled pan for one minute per side.

Pulse lemongrass, ginger, chilli, and coriander stalks in a food processor until finely chopped.

Add remaining marinade to the pan for the final minute of cooking then top with chopped coriander.

Toss noodles with grated carrot and oyster sauce then sprinkle with sesame seeds.