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.