Korean Beef and Mushroom Lettuce Cups with Rice


  1. Cook rice following packet instructions. Keep warm while preparing the rest of the meal.
  2. Crush the garlic and combine with soy sauce, white sugar and vinegar in a medium bowl. Stir until sugar dissolves. Slice the beef into strips and add to the sauce mixture to coat the meat completely. Marinate meat in bowl for 15 minutes.
  3. Slice the onion and the mushrooms. Heat a large frying pan. Add oil and cook onion over medium heat for 3 minutes or until softened. Add mushrooms and cook for 4-5 minutes or until cooked. Remove onion and mushroom mixture from pan.
  4. Reheat the pan over high heat. Add a little more oil and lift the beef from the marinade and add to pan. Stir fry for 1-2 minutes or until browned. Add remaining marinade. Return onion and mushrooms to pan and stir to combine over high heat. Set aside.
  5. Place a few lettuce leaves on each plate. Top with the beef and mushroom mixture. Serve with white rice and grated carrot.

TIP: If garnishing with sesame seeds, lightly dry fry in a pan for 3-5 minutes, moving continuously so they don’t burn. Sprinkle over the rice and serve.