Name: Korean Beef Cups
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 100g vermicelli bean thread; 2 baby cos lettuces or 1 butter lettuce, separated into leaves; 2 spring/green onions, julienned; 1 Lebanese cucumber, seeded and julienned; 1 carrot, shredded; 8 slices rare roast beef slices, from the deli, roughly torn; Korean Dressing, to serve (see below)

Korean Beef Cups

These tasty no cook lettuce cups are perfect for this time of the year.

Serves 4

Prep

10M

Cook

10M

Total

20M

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Ingredients

100g vermicelli bean thread

2 baby cos lettuces or 1 butter lettuce, separated into leaves

2 spring/green onions, julienned

1 Lebanese cucumber, seeded and julienned

1 carrot, shredded

8 slices rare roast beef slices, from the deli, roughly torn

Korean Dressing, to serve (see below)

Method

Place vermicelli into a bowl. Pour over enough boiling water to cover. Stand for 5 min or until softened and transparent. Drain and refresh under cool running water. Drain well.

Place lettuce leaves onto plates. Divide vermicelli, spring/green onions, cucumber and carrot between lettuce leaves.

Top with roast beef slices and spoon a little Korean Dressing over each leaf. Garnish with sliced red chilli. Serve with extra Korean Dressing on the side for dipping.

KOREAN DRESSING

Place 1/4 cup soy sauce, 1 tablespoons each rice wine vinegar, caster sugar and sesame oil, 1 teaspoon toasted sesame seeds and 1/2 teaspoon dried

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