For the lettuce wraps

  • 225g beef rump steak, cut into thin strips
  • 4 tbsp barbecue marinade
  • 1 tbsp sesame oil
  • 100g rice vermicelli noodles
  • 1 tbsp rice wine vinegar
  • 4 baby cos lettuce, separated into 12 leaves
  • 1 tbsp sesame seeds, toasted

For the pickled salad

  • ½ chinese cabbage, finely shredded
  • 1 carrot, grated
  • 4 spring onions, finely sliced
  • 2 cloves of garlic, crushed
  • 2 tsp hot chilli sauce
  • ½ tbsp sugar
  • ½ tbsp fish sauce
  • 1 tbsp rice wine vinegar


  1. 1

    Mix together the beef steak and the barbecue marinade and leave in the fridge for a minimum of 30 minutes. 

  2. 2

    Meanwhile, put the cabbage in a large bowl and sprinkle with salt. Set aside for 15 minutes, then rinse thoroughly in cold water. Drain and dry thoroughly. Add the carrots and spring onion. Combine the garlic, chilli sauce, sugar, fish sauce and rice wine vinegar and drizzle this over the vegetables. Transfer to an airtight container and set aside until required.

  3. 3

    Heat ½ tbsp sesame oil in a large griddle pan over a high heat. Flash fry the beef strips until caramelised. Meanwhile, cook the noodles according to the instructions on the packet. Drain and dress with the remaining sesame oil and rice vinegar. 

  4. 4

    Toss the beef strips through the noodles, then divide this between the lettuce leaf cups. Top each with the salad and sprinkle with toasted sesame seeds. 

Nutritional Details

Each serving provides
  • Energy 1206kj 288kcal 14%
  • Fat 10.4g 15%
  • Saturates 3.2g 16%
  • Sugars 9.7g 11%
  • Salt 1.15g 19%

% of the Reference Intakes

Typical values per 100g: Energy 423kj/101kcal

Each serving provides

31.1g carbohydrate 3.5g fibre 15.5g protein

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