Chargrilled Korean Beef In Lettuce Cups

Want to save time during the week? This simple midweek meal uses six shortcut ingredients to satisfy your need for speed.

The ingredient of Chargrilled Korean Beef In Lettuce Cups

• 5 green onions trimmed
• 600g piece beef rump trimmed thinly sliced see note
• 100g packet korean barbecue marinade
• 1 cup brown rice and quinoa blend
• 8 butter lettuce leaves
• 1 large red capsicum thinly sliced

The Instruction of chargrilled korean beef in lettuce cups

• cut onions into 4cm lengths place onions beef and marinade in a glass or ceramic bowl turn to coat refrigerate 20 minutes
• meanwhile place rice and quinoa blend and 2 cups cold water in a medium saucepan over high heat bring to the boil reduce heat to low cover simmer for 12 to 15 minutes or until water has evaporated and rice blend is just tender
• preheat a barbecue plate or chargrill on high cook beef and onion in batches for 10 to 20 seconds each side for medium or until beef is cooked to your liking transfer to a plate cover to keep warm
• divide rice blend among lettuce leaves top with beef mixture and capsicum serve

Nutritions of Chargrilled Korean Beef In Lettuce Cups

calories: 446 452 calories
calories: 10 8 grams fat
calories: 3 3 grams saturated fat
calories: 46 1 grams carbohydrates
calories: n a
calories: n a
calories: 38 6 grams protein
calories: 95 milligrams cholesterol
calories: 501 milligrams sodium
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calories: nutritioninformation