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 teaspoon sesame oil
• 2 teaspoons grated ginger
• 2 tablespoons 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

METHOD

• 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.