Korean Style Beef & Vermicelli Noodle Lettuce Cups
with Roasted Peanuts
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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1 clove
garlic
1 knob
ginger
1 packet
beef strips
1 pinch
chilli flakes
½ packet
vermicelli noodles
1 unit
carrot
1 bunch
spring onions
1 unit
lime
2 head
cos lettuce
1 bunch
mint
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
(ContainsSesame)1 tbs
soy sauce (or gluten-free tamari soy sauce)
(ContainsSoy, Gluten)1 tbs
water
2 tsp
brown sugar
(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
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.