Chargrilled Korean Beef In Lettuce Cups
Chargrilled Korean beef in lettuce cups
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Hey everyone, I hope you're having an amazing day today. Hey everyone, it is me again, Dan, pleasing gratifying to my recipe site. Today, I'm gonna action you how to prepare a distinctive dish, Chargrilled Korean beef in lettuce cups. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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To get started later than this particular recipe, we have to prepare a few ingredients. You can cook Chargrilled Korean beef in lettuce cups using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make 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 mixture
- 8 butter lettuce leaves
- 1 large red capsicum, thinly sliced
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Instructions to make Chargrilled Korean beef in lettuce cups:
- Cut onions into 4cm lengths. Place onions, beef and marinade in a glass or ceramic bowl. incline to coat. Refrigerate 20 minutes.
- Meanwhile, place rice and quinoa engagement blend fusion and 2 cups chilly frosty water in a medium saucepan more than high heat. Bring to the boil. shorten edit heat to low. Cover. Simmer for 12 to 15 minutes, or until water has evaporated and rice fusion is just tender.
- Preheat a barbecue plate or chargrill not far off from 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 grant warm.
- Divide rice union accompanied by lettuce leaves. Top as soon as beef union and capsicum. Serve.
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