Korean Beef Lettuce Cups

Serves 4. Per serve: 361 calories, 1512 kJ, 37.7g protein, 8.2g fibre

INGREDIENTS

Beef and lentil filling

• 500g  5-star lean beef mince
• 400 g can  brown lentils, drained and rinsed
• 2 tsp  crushed garlic (fresh or jar)
• 2 tbs grated ginger (fresh, jar or tube)

Sauce

• 1½ tbsp  reduced-salt soy sauce
• 1 tbsp  sriracha (or 1 tbsp gochujang if you have it)
• 1 tbsp  honey
• 2 tsp  sesame oil

Quick slaw pickle

• 300 g bag  fine-cut coleslaw (plain, no dressing)
• ⅓ cup  rice vinegar (or white vinegar)
• ⅓ cup  water
• 1 tsp  honey
• 1 Lebanese cucumber, thinly sliced (optional)

To serve

• 1  cos lettuce, leaves separated, washed and dried
• 2  spring onions, sliced
• 1 tbsp sesame seeds (optional)
  

METHOD

1. In a bowl, stir the vinegar, water and honey until the honey dissolves. Add the coleslaw (and cucumber, if using) and toss well. Set aside while you cook, tossing once or twice.
2. Combine the soy sauce, sriracha (or gochujang), honey and sesame oil in a small bowl.
3. Heat a large non-stick frying pan over medium–high heat. Add the mince with no oil and cook for 5–6 minutes, breaking it up, until browned.
4. Stir in the garlic and ginger for 30 seconds, then add the lentils. Lightly press some of the lentils with the back of a spoon so they blend into the mince.
5. Pour in the sauce and simmer for 3–4 minutes, stirring, until the sauce is absorbed and the mixture looks glossy. Taste and add a little more sriracha for extra heat.
6. Drain the pickle. Spoon the beef into cos leaves, top with pickled slaw and spring onion, and sprinkle with sesame seeds if using. Serve straight away.

MEAL PREP TIP

• No added salt. The soy sauce and sriracha bring all the seasoning needed.
• Gochujang. If you have it, swap it 1:1 for the sriracha for a deeper, more traditional Korean flavour.

• Sesame oil. It gives the dish its toasty Korean aroma, so try to keep it in. The seeds are just a garnish.
• Extra crunch. Add sliced cucumber to the pickle for a cool, fresh contrast.
• Want it more filling? Serve with one 250 g microwave brown rice pouch split between 4 (adds about 90 Cal per serve).
• Leftovers. Keep the filling and pickle in separate containers in the fridge for up to 3 days. Reheat the filling and assemble fresh cups.