Rice & Satay Beef Lettuce Cups
< 30 Minutes
Serves 4
Rice & Satay Beef Lettuce Cups
Ingredients
Nutritional Information
| Average Qty / 100g | |
Method
Place the rice, kaffir lime leaves, and 11/2 cups (375ml) water in a medium saucepan over high heat. Bring to the boil, then reduce heat to low, cover the pan and cook for 15 minutes. Remove from the heat, stand for 5 minutes then stir with a fork. Discard lime leaves.
Meanwhile, heat the oil in a wok or large fry pan over medium heat. Add the onion and cook, stirring, for 4 minutes until softened. Increase the heat to high, add the mince and cook, breaking up any lumps with a wooden spoon, for 4-5 minutes until browned. Stir in the satay sauce and soy sauce and cook for a further 1-2 minutes until the mince is cooked through. Remove from the heat and stir in the mint.
Spoon the rice onto lettuce cups, then top with the mince mixture. Garnish with, cucumber, peanuts and extra mint leaves. Serve.
| Average Qty / 100g | |
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Rice & Satay Beef Lettuce Cups
< 30 Minutes
Serves 4
N/A
Ingredients
Method
Place the rice, kaffir lime leaves, and 11/2 cups (375ml) water in a medium saucepan over high heat. Bring to the boil, then reduce heat to low, cover the pan and cook for 15 minutes. Remove from the heat, stand for 5 minutes then stir with a fork. Discard lime leaves.
Meanwhile, heat the oil in a wok or large fry pan over medium heat. Add the onion and cook, stirring, for 4 minutes until softened. Increase the heat to high, add the mince and cook, breaking up any lumps with a wooden spoon, for 4-5 minutes until browned. Stir in the satay sauce and soy sauce and cook for a further 1-2 minutes until the mince is cooked through. Remove from the heat and stir in the mint.
Spoon the rice onto lettuce cups, then top with the mince mixture. Garnish with, cucumber, peanuts and extra mint leaves. Serve.