"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
Cal
Protein
Fat
Carb
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 | |
| Sauce | |
| 1 tbsp | Peanut oil |
| 2 tbsp | Red curry paste |
| 2 tsp | Cane sugar |
| 200 ml | Coconut milk |
| Salt |
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!
