Chargrilled Korean beef in lettuce cups

Want to save time during the week? This simple midweek meal uses six shortcut ingredients to satisfy your need for speed.




Ingredients Nutrition

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




Method Notes

Step 1

Cut onions into 4cm lengths. Place onions, beef and marinade in a glass or ceramic bowl. Turn to coat. Refrigerate 20 minutes.

Step 2

Meanwhile, place rice and quinoa blend and 2 cups cold water in a medium saucepan over high heat. Bring to the boil. Reduce heat to low. Cover. Simmer for 12 to 15 minutes, or until water has evaporated and rice blend is just tender.

Step 3

Preheat a barbecue plate or chargrill on high. Cook beef and onion, in batches, for 10 to 20 seconds each side for medium or until beef is cooked to your liking. Transfer to a plate. Cover to keep warm.

Step 4

Divide rice blend among lettuce leaves. Top with beef mixture and capsicum. Serve.
source:http://www.taste.com.au/recipes/37395/chargrilled+korean+beef+in+lettuce+cups?ref=zone,quick-easy