With pretty frilly leaves and a slightly bitter taste, red coral lettuce adds style and flavour to simple salads and this san choy bow style dish, too.
Ingredients
- 350g beef rump steak, thinly sliced
- 1 garlic clove, crushed
- 2 tablespoons fish sauce
- 100g dried rice vermicelli noodles
- 3 teaspoons peanut oil
- 1 tablespoon fresh lime juice
- 55g (1/3 cup) peanuts, finely chopped
- 1/2 cup fresh coriander sprigs
- 1/2 long fresh red chilli, seeded, thinly sliced
- 1 red coral lettuce, leaves separated
Method
- Step 1Combine the beef, garlic and fish sauce in a glass or ceramic bowl. Set aside for 10 minutes to marinate.
- Step 2Meanwhile, place the noodles in a heat-proof bowl. Cover with boiling water and set aside for 1 minute to soak. Drain.
- Step 3Heat 1 teaspoon of oil in a wok over medium-high heat until smoking. Stir-fry one-third of the beef mixture for 2 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with the remaining oil and beef mixture. Return the beef to the wok. Add the lime juice and half the peanuts. Toss to combine. Remove from heat. Add the coriander and chilli. Toss until well combined.
- Step 4Transfer the beef mixture and noodles to a serving platter. Top with remaining peanuts. To serve, place a little of the noodles and beef mixture in a lettuce leaf. Wrap to enclose.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1381 kj
Energy
15g
Fat Total
4g
Saturated Fat
3g
Fibre
23g
Protein
54mg
Cholesterol
1018.86mg
Sodium
2g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
Notes
More ideas: Arrange red coral lettuce on a platter as a bed for salt and pepper calamari. Make a salad with red and green coral lettuce. Add macadamias, snow pea sprouts and sliced poached chicken.
- Author: Gemma Luongo
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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