Rice & Satay Beef Lettuce Cups
< 30 Minutes
Serves 4
Rice & Satay Beef Lettuce Cups
Ingredients
Nutritional Information
| Average Qty / 100g | |
Method
Place the rice, whole kaffir lime leaves, 1/2 tsp salt and 2 cups (500ml) water in a saucepan over high heat. Bring to the boil, then reduce heat to low and cook for 10 minutes or until tender. Discard lime leaves.
Meanwhile, heat the oil in a wok or large frypan over high heat. Add the onion and cook, stirring, for 1-2 minutes until softened. Add the beef and cook, breaking up any lumps with a wooden spoon, for 4-5 minutes until browned. Add the satay sauce and soy sauce, and stir-fry for a further 1-2 minutes until the beef is cooked through. Remove from heat and stir in the mint.
Fill lettuce cups with the rice, then top with the beef mixture and garnish with shredded lime leaves, cucumber, peanuts and extra mint leaves.
| Average Qty / 100g | |
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Rice & Satay Beef Lettuce Cups
< 30 Minutes
Serves 4
N/A
Ingredients
Method
Place the rice, whole kaffir lime leaves, 1/2 tsp salt and 2 cups (500ml) water in a saucepan over high heat. Bring to the boil, then reduce heat to low and cook for 10 minutes or until tender. Discard lime leaves.
Meanwhile, heat the oil in a wok or large frypan over high heat. Add the onion and cook, stirring, for 1-2 minutes until softened. Add the beef and cook, breaking up any lumps with a wooden spoon, for 4-5 minutes until browned. Add the satay sauce and soy sauce, and stir-fry for a further 1-2 minutes until the beef is cooked through. Remove from heat and stir in the mint.
Fill lettuce cups with the rice, then top with the beef mixture and garnish with shredded lime leaves, cucumber, peanuts and extra mint leaves.