Korean beef lettuce cups with pickles (Diabetes, TM6)

Korean beef lettuce cups with pickles (Diabetes, TM6)

4.5 16 rating

Przygotowanie 20 min

Czas całkowity 55 min

4 portions

Składniki

Pickles

green cabbage thinly sliced
240 g
carrot (approx. 1), peeled and thinly grated
140 g
fresh long red chilli cut into thin slices and deseeded, if preferred
1
rice wine vinegar
2 tbsp
caster sugar
1 tbsp

Rice

doongara rice brown (see Tips)
200 g
water
1000 g

Korean beef

sirloin steak beef, trimmed and thinly sliced
300 grams
fresh red chillies cut into halves and deseeded if preferred
2
piece fresh lemongrass (approx. 4 cm)
1
garlic cloves
6
piece fresh ginger peeled
4 cm
water
40 g
salt-reduced soy sauce
6 tsp
sesame oil
2 tsp
rice bran oil
20 g
baby cos lettuce leaves
12
fresh coriander leaves only
12 sprigs
fresh long red chillies cut into thin slices and deseeded, if preferred
2
fresh bean sprouts
80 g
lime cut into wedges, to serve
1

Poziom trudności

łatwy

Wartości odżywcze na 1 portion

Sód 360 mg

Białko 23.8 g

Kalorie 1527.5 kJ / 365 kcal

Tłuszcz 11.3 g

Błonnik 8.8 g

Tłuszcz nasycony 2.3 g

Węglowodany 36.8 g

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