Name: Chargrilled Korean beef in lettuce cups
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 5 green onions, trimmed; 600g piece beef rump, trimmed, thinly sliced (see note); 100g packet Korean barbecue marinade; 250.00 ml brown rice and quinoa blend; 8 butter lettuce leaves; 1 large red capsicum, thinly sliced

Chargrilled Korean beef in lettuce cups

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Weeknight dinner made easy with only six convenient ingredients for a quick meal.

Ingredients:

5 green onions, trimmed
600g piece beef rump, trimmed, thinly sliced (see note)
100g packet Korean barbecue marinade
250.00 ml brown rice and quinoa blend
8 butter lettuce leaves
1 large red capsicum, thinly sliced

Instructions:

Cut the onions into 4cm lengths and place them along with the beef and marinade in a stylish glass or ceramic bowl. Ensure everything is evenly coated, then let it chill in the refrigerator for 20 minutes.
In a saucepan, combine the rice and quinoa blend with 2 cups of cold water. Bring to a boil over high heat, then lower the heat, cover, and simmer for 12 to 15 minutes until the water has evaporated and the rice blend is tender.
Preheat a sizzling barbecue plate or fiery chargrill. Sear beef and onion in batches for 10 to 20 seconds per side for a perfect medium or to your desired doneness. Place on a plate and cover to retain warmth.
Spoon rice blend onto individual lettuce leaves. Top with savory beef mixture and vibrant capsicum. Enjoy!

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