![Korean beef lettuce cups with pickles (Diabetes, TM6) Korean beef lettuce cups with pickles (Diabetes, TM6)](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/a7c50beaac6430655801d1883ba5ee65/Derivates/771990d4260940929fef773427687a44af3c9a3a.jpg)
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Ingredients
Pickles
- 240 g green cabbage, thinly sliced
- 140 g carrot (approx. 1), peeled and thinly grated
- 1 fresh long red chilli, cut into thin slices and deseeded, if preferred
- 2 tbsp rice wine vinegar
- 1 tbsp caster sugar
Rice
- 200 g doongara rice, brown (see Tips)
- 1000 g water
Korean beef
- 300 grams sirloin steak, beef, trimmed and thinly sliced
- 2 fresh red chillies, cut into halves and deseeded if preferred
- 1 piece fresh lemongrass (approx. 4 cm)
- 6 garlic cloves
- 4 cm piece fresh ginger, peeled
- 40 g water
- 6 tsp salt-reduced soy sauce
- 2 tsp sesame oil
- 20 g rice bran oil
- 12 baby cos lettuce leaves
- 12 sprigs fresh coriander, leaves only
- 2 fresh long red chillies, cut into thin slices and deseeded, if preferred
- 80 g fresh bean sprouts
- 1 lime, cut into wedges, to serve
- Nutrition
- per 1 portion
- Calories
- 1527.5 kJ / 365 kcal
- Protein
- 23.8 g
- Carbohydrates
- 36.8 g
- Fat
- 11.3 g
- Saturated Fat
- 2.3 g
- Fibre
- 8.8 g
- Sodium
- 360 mg
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