with Pickled Cucumber & Crushed Peanuts
Tantalizing Asian flavours of garlic, ssamjang paste and oyster sauce overflow in these crisp cos lettuce cups! Juicy beef mince is browned with a medley of spices before layering crunchy peanuts and veggies, bringing you a bite that packs both unbeatable taste and crunch. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Cucumber
1
Vinegar
0.25 cup
Carrot
1
Asian Greens
1 bunch
Garlic
2 clove
Cos lettuce
1 head
Fresh Chilli
0.5
Beef mince
1 packet
Ssamjang Paste
1 packet
Oyster sauce
1 packet
Brown sugar
1 tsp
Sesame oil
drizzle
Water
0.25 cup
Roasted peanuts
1 packet
• Thinly slice cucumber. In a small bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to the pickling liquid with just enough water to cover the cucumber. Set aside.
• Grate the carrot. • Roughly chop Asian greens. Finely chop garlic. Trim the end of cos lettuce, then separate the leaves. Thinly slice fresh chilli (if using).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add carrot and Asian greens and cook until tender, 2-3 minutes. • Add garlic and cook until fragrant, 1 minute. • Remove pan from heat, then add ssamjang paste, oyster sauce, the brown sugar, a drizzle of sesame oil and the water. Stir to combine.
• Drain pickled cucumber. • Using a rolling pin or base of a saucepan, crush roasted peanuts in their packet (or finely chop if you'd prefer!). • Spoon some garlic and ssamjang beef into each lettuce cup. • Top with chilli, pickled cucumber and nuts to serve. Enjoy!
2219
kJ
Energy (kJ)
30
g
Fat
9.4
g
of which saturates
20.3
g
Carbohydrate
13.6
g
of which sugars
37.2
g
Protein
1155
mg
Sodium
