Roll up the crisp lettuce cups and open sesame for a fast favourite the kids will love.
Ingredients
- 600g beef sirloin or rump steak, trimmed, thinly sliced
- 2 tablespoons salt-reduced soy sauce
- 2 tablespoons mirin (rice wine)
- 2 garlic cloves, crushed
- 2 teaspoons caster sugar
- 1 teaspoon sesame oil
- 100g rice vermicelli noodles
- 1/3 cup chopped fresh coriander
- 8 iceberg lettuce leaves
- 2 teaspoons sesame seeds
- Olive oil spray
- 1 red onion, halved, thinly sliced
Method
- Step 1Place beef in a glass or ceramic bowl. Combine the soy sauce, mirin, garlic, sugar and oil in a jug. Pour over the beef and turn to coat. Cover and place in the fridge for 30 minutes to marinate.
- Step 2Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain. Stir in coriander. Place lettuce in a bowl of iced water for 10 minutes. Pat dry.
- Step 3Heat a frying pan over high heat. Add the sesame seeds and cook, stirring, for 2-3 minutes or until toasted. Transfer to a plate. Spray pan with olive oil spray. Drain beef and reserve the marinade. Add one-quarter of the beef to the pan and cook, stirring, for 1-2 minutes or until brown. Transfer to a bowl. Repeat, in 3 more batches, with remaining beef. Reduce heat to medium. Add onion and cook for 3-4 minutes or until soft. Return beef to pan with noodles and reserved marinade and cook until heated through.
- Step 4Divide the lettuce leaves among serving bowls. Divide the beef mixture among the lettuce leaves and sprinkle over sesame seeds. Serve immediately.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1451 kj
Energy
10g
Fat Total
3g
Saturated Fat
1g
Fibre
37g
Protein
87mg
Cholesterol
439.06mg
Sodium
3g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Brett Stevens
- Publication: Australian Good Taste
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