Korean beef lettuce cups with pickled vegetables

Step 1

Blend or process chilli, lemon grass, garlic, ginger, the water and half the sauce until smooth. Combine chilli mixture and beef in a small bowl. Cover; refrigerate for 30 minutes.

Step 2

Cook rice in a medium saucepan of boiling water, stirring occasionally, for 25 minutes or until tender; drain well.

Step 3

Meanwhile, make pickled vegetables, combine ingredients in a large bowl. Stand for 30 minutes to soften and develop the flavours.

Step 4

Heat rice bran oil in a wok over high heat; cook beef, in batches, for 30 seconds or until browned all over.

Step 5

Spoon rice into lettuce leaves, top with some of the pickled vegetables, then some of the beef. Combine remaining sauce and sesame oil; drizzle over beef. Sprinkle with coriander and sprouts.