Carb-Conscious Indian Beef Lettuce Cups

Nutrition per serve

Ingredients

• 1pcs Lebanese cucumber
• 1pcs carrot
• 2clov garlic
• 300g beef stir-fry
• 1pcs cos lettuce
• 10g masala seasoning
• 130g natural yoghurt
• 15ml vegetable oil
• 15ml white vinegar
• 10ml soy sauce

Method

1. Step 1 — Prep ingredients
   Finely chop half the cucumber, then thinly slice the remaining cucumber. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Crush or finely chop 2 garlic cloves. Separate the beef stir-fry into a bowl. Add the garlic and 1 tbs vegetable oil, season with salt and pepper and stir to combine.
2. Step 2 — Pickle veggies
   Put the sliced cucumber, carrot and 1 tbs white vinegar in a bowl and toss to combine. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Prep lettuce
   Meanwhile, trim the base of the lettuce, then separate the leaves and rinse under cold water. Pat dry with paper towel. Reserve two-thirds of the largest lettuce cups, then thinly slice the remaining lettuce (see Kitchen notes).
4. Step 4 — Stir-fry beef
   Heat a medium frypan over high heat until very hot (see Kitchen notes). Stir-fry the beef for 1-2 mins until browned. Add the masala seasoning and cook, stirring, for 30 secs or until fragrant. Stir in 2 tsp soy sauce. Remove the pan from the heat.
5. Step 5 — Serve up
   Drain the pickled veggies, reserving the pickling liquid. Combine the chopped cucumber, yoghurt and reserved pickling liquid in a bowl and season with salt and pepper. Divide the reserved lettuce cups among plates and top with the shredded lettuce, pickled veggies and beef. Spoon over the cucumber raita and enjoy!
6. Step 6 — Kitchen notes
   We like the fun of eating with our hands, but if you don't feel like getting your hands dirty, just thinly slice all the lettuce, pile everything into a bowl and serve as a salad. ~ Ensuring the pan is really hot before adding the beef prevents it from stewing and gives it a nice browned finish.

Allergens

Sojabohnen, Sulfit, Milch