February 29, 2024

Korean Beef Lettuce Cups

Ingredients


  • 600g piece beef sirloin steak, fat trimmed
  • 1 onion, grated
  • 5 garlic cloves, finely chopped
  • 1/2 cup (125ml) soy sauce
  • 1 tsp sesame oil
  • 2 tsp grated ginger
  • 2 tbsp brown sugar
  • 1 butter lettuce, leaves separated
  • 1 cup cooked Basmati rice
  • 3 spring onions, thinly sliced
  • 1 long red chilli, seeds removed, thinly sliced

Directions


  1. Freeze steak for 15 minutes (this will make it easier to slice thinly), then cut into thin strips. Using a rolling pin, flatten each strip to 2mm thick.
  2. Combine onion, garlic, soy, sesame oil, ginger and sugar in a bowl. Add beef, turn to coat, then marinate in pan in the fridge for 1 hour.
  3. Preheat barbecue or chargrill to high. Cook beef, in batches if necessary, for 10 seconds each side until just cooked.
  4. Divide rice among lettuce cups, top with slices of beef and scatter with spring onion and chilli. Drizzle over beef cooking juices to serve.

Nutrition Facts - 1 Serving

  • Calories: 455
  • Sugar: 10 g
  • Sodium: 2 g
  • Fat: 20 g
  • Saturated Fat: 3 g
  • Carbohydrates: 30 g
  • Fiber: 2.1 g
  • Protein: 35 g

Spinach, Bacon & Cheese Scramble

August 27, 2025
Spinach, Bacon & Cheese Scramble 1 serving | 10 minutes Ingredients 2 eggs 2 slices Bacon, Cooked (chopped) Sea Salt & Black Pepper (to taste) 1/2 tsp Extra Virgin Olive Oil 3 cups Baby Spinach 1 1/2 ozs Cheddar Cheese (shredded) Method In a small bowl whisk the eggs and add the bacon. Season with salt and pepper. Heat a skillet over medium heat and drizzle the oil. Once hot, add the spinach and cook until just wilted, about one minute. Pour in the egg mixture and add the cheese and cook, stirring occasionally until the eggs are cooked to your liking. Remove from heat and enjoy! Notes Leftovers: Refrigerate in an airtight container for up to two days. Dairy-Free: Omit the cheese or use a vegan cheese. No-Pork: Omit the bacon. Nutrition Facts ​ ​ Amount per 2 servings​ 442 calories 32gs protein 5gs carb 33gs fat

Freedom Bulletin #295

August 22, 2025
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Beef & Napa Cabbage Stir Fry

August 13, 2025
Beef & Napa Cabbage Stir Fry 2 servings | 15 minutes Ingredients 12 ozs Extra Lean Ground Beef 1/4 tsp Sea Salt (divided) 1 cup Matchstick Carrots 1 cup Broccoli (chopped into small florets) 4 stalks Green Onion (chopped, plus more for garnish) 1 Garlic (clove, minced) 1 tbsp Ginger (fresh, grated) 4 cups Napa Cabbage (finely sliced) 2 tbsps Coconut Aminos 1 tbsp Apple Cider Vinegar Method Heat a large pan over medium heat. Once hot, add the beef and cook for four to six minutes or until cooked through. Break the meat apart as it cooks. Season with half the salt. Once cooked, set aside, leaving the fat in the pan. Add the carrots and the broccoli to the same pan and cook for three to four minutes or until just tender. Stir in the green onions, garlic, and ginger. Cook for one more minute. Add the cabbage, mix well and cook, covered, for two to three minutes or until wilted. Stir in the cooked beef, coconut aminos, apple cider vinegar, and the remaining salt. Cook until warmed through. Serve topped with more green onions (optional) and enjoy! Notes Leftovers: Refrigerate in an airtight container for up to four days. Freeze for up to three months. Serving Size: One serving is approximately 2 1/2 cups. More Flavor: Use ground chicken, turkey, pork, or lamb instead of beef. Additional Toppings: Cilantro or Thai basil. Nutrition Facts ​ ​ Amount per 2 servings​ 723 calories 80gs protein 48gs carb 24gs fat