HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconKorean Style Beef & Vermicelli Noodle Lettuce Cups
Korean Style Beef & Vermicelli Noodle Lettuce Cups

Korean Style Beef & Vermicelli Noodle Lettuce Cups

with Roasted Peanuts

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We like to think of this as san choy bao taken up a notch – a Korean inspired notch to be precise. The longer you can marinate the meat the better, so get to that part nice and early if you can!


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Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 clove


1 knob


1 packet

beef strips

1 pinch

chilli flakes

½ packet

vermicelli noodles

1 unit


1 bunch

spring onions

1 unit


2 head

cos lettuce

1 bunch


1 packet

roasted peanuts

(ContainsPeanutsMay be present Milk, Tree Nuts, Sesame, Soy)

1 packet

sesame seeds

(ContainsSesameMay be present Gluten, Milk, Tree Nuts, Peanuts, Soy)

Not included in your delivery

olive oil

1 tbs

sesame oil


1 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

1 tbs


2 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2810 kJ
Fat28.8 g
of which saturates6.2 g
Carbohydrate54.8 g
of which sugars9.8 g
Dietary Fibre0 g
Protein45.4 g
Cholesterol0 mg
Sodium566 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Bowl
Aluminum Foil
Large Pan
Instructionsarrow up iconarrow up icon
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Bring a full kettle of water to the boil. Peel and crush the garlic. Peel and finely grate the ginger. In a medium bowl, add the garlic, ginger, beef strips, chilli flakes (optional, check ingredients list for amount), sesame oil, soy sauce, water (check ingredients list for the amount) and brown sugar. TIP: Some like it hot but if you don’t, just hold back on the chilli flakes. Mix well and set aside to marinate. TIP: If you have the time, allow the beef to marinate for at least 10 minutes to enhance flavour and help it tenderise.


While the beef is marinating, place the vermicelli noodles (use suggested amount) in a large bowl and pour over enough boiling water to cover the noodles. Note: Be sure to use the correct amount of noodles so your meal is perfectly balanced, just the way we planned it! Soak for 5-6 minutes, or until softened. Drain and return to the bowl. TIP: Drizzle the noodles with a little sesame oil (or vegetable oil) to prevent them from sticking


While the noodles are soaking, cut the carrot (unpeeled) into thin matchsticks. TIP: You can grate the carrot if you prefer! Roughly chop the spring onion (keep the white and green parts separate). Slice the lime into wedges. Separate the cos lettuce leaves. Pick the mint leaves and finely slice.


Heat a drizzle of olive oil in a large frying pan over a high heat. Once hot, add 1/3 of the marinated beef strips (allow the excess marinade to drip back into the bowl) and cook for 1-2 minutes, or until browned. TIP: Cooking the beef in batches on a high heat prevents the meat from stewing and ensures a tender result. Set aside on a plate and cover with foil to keep warm. Repeat with the remaining beef strips.


Return the frying pan to a medium-high heat and add another drizzle of olive oil. Add the spring onion (white parts) and stir-fry for 1 minute, or until softened. Reduce the heat to medium and add the remaining ginger-soy marinade from the bowl (as well as any excess resting juices from the cooked meat). Cook the sauce for 2-3 minutes, or until reduced by a third. TIP: The resting juices have amazing flavour so don’t waste them!


Divide the cos lettuce leaves between plates and fill with a handful of vermicelli noodles. Top with the beef strips, carrot, spring onion (green part) and roasted peanuts. Spoon over the ginger-soy sauce from the pan and sprinkle with sesame seeds and mint. Serve the lime wedges on the side.