Low carb 🥕 Lactose-free 🆓
Korean inspired Lettuce Wraps
30 min
12 3
Recipe from Kitchen Stories
In cooperation with GoTiger

"Enjoy Korean BBQ like you would at a restaurant with refreshing lettuce leaves to take home. Rice, beef in Thai red curry and vegetables are added to the lettuce leaves to prepare a stimulating setting for a fun dinner."

Nutritional values per serving




25 g


5 g


22 g

4 servings

2 Romaine lettuce hearts
400 g Beef tenderloin
200 g Rice
2 stalks Spring onion
200 g Red cabbage
2 Carrots
  Vegetable oil for frying
  Thai red curry sauce to serve
  Sesame seeds to serve
1 tbsp Peanut oil
2 tbsp Red curry paste
2 tsp Cane sugar
200 ml Coconut milk

Step 1/5

First prepare the Thai red curry sauce. For this, heat oil in a small pan and then briefly heat curry paste and cane sugar. Then add coconut milk and salt to taste. Simmer for about 5 minutes and then cool.

Step 2/5

Add rice to the pot, cover with water and cook for approx. 12 - 15 min. Meanwhile, cut red cabbage into fine strips. Peel carrots, halve, and cut into thin slices. Cut spring onions into thin rings.

Step 3/5

Remove excess fat from beef tenderloin, pat dry with kitchen paper, and cut into strips.

Step 4/5

In a skillet, heat vegetable oil over medium-high heat. Add beef strips and sauté for about 2 - 3 minutes. Add half of the Thai red curry sauce, reduce heat and simmer for about 3 - 5 min.

Step 5/5

Remove leaves from romaine lettuce and spread out on a large plate. Fill with cooked rice, beef strips, carrots, red cabbage, and scallions. Serve with the remaining Thai red curry sauce and some sesame seeds. Enjoy your meal!

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