Beef and Kimchi Lettuce Wraps with Rice

Make beef and kimchi lettuce wraps with rice, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Lean beef, trimmed (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
2 tsp (10 g) Tamari
1 tsp (4 g) Toasted sesame oil
1 clove, about 3 g Garlic
60 g Kimchi (Check the label if you need it without fish. Most kimchi is made with fish sauce or shrimp.)
100 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
100 g Little gem lettuce (Two heads, leaves separated and washed.)
20 g Spring onion
1 tsp (5 g) Sesame seeds
Ingredient notes on the recipe page.

METHOD
1. Slice the beef as thinly as you can across the grain and toss it with the tamari and crushed garlic.
2. Get a wok or frying pan smoking hot with the sesame oil and add the beef in one layer. Leave it for a minute to sear, then toss for another minute until just cooked. Take it off the heat.
3. Set out the lettuce leaves. Into each one goes a spoon of rice, some beef, a little kimchi, spring onion and a pinch of sesame seeds. Roll and eat.

Contains fish, crustaceans, soya and sesame.
Traditional kimchi is made with fish sauce and salted shrimp. Vegan kimchi carries neither.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/beef-kimchi-lettuce-wraps

AI-generated images illustrating the recipe.

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