"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
|2||Romaine lettuce hearts|
|400 g||Beef tenderloin|
|2 stalks||Spring onion|
|200 g||Red cabbage|
|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|
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.
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.
Remove excess fat from beef tenderloin, pat dry with kitchen paper, and cut into strips.
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.
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!