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Photo of Crying tiger lettuce cups by WW

Crying tiger lettuce cups

8
Points®
Total Time
30 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
Thinking of getting take-out tonight? Instead try this fresh and deliclous ‘fakeaway’ meal. It will be ready in 30 minutes.

Ingredients

Fish sauce

¼ cup(s), (60ml)

Lime juice

¼ cup(s), (60ml)

Brown sugar

2 tsp

Sesame oil

2 tsp

Peppercorn

3 tsp, in brine, drained, crushed

Beef rump steak, raw

400 g, (buy 500g)

Microwave white rice

250 g

Iceberg lettuce

1 leaf, (8 leaves)

Carrot(s)

2 medium, cut into matchsticks

Fresh coriander

½ cup(s)

Instructions

  1. Combine fish sauce, lime juice, sugar and oil in a small bowl. Place crushed peppercorns in a large, shallow ceramic dish. Add half fish sauce mixture and stir to combine. Add steak and turn to coat. Cover and chill for 10 minutes.
  2. Heat a barbecue or chargrill on medium-high. Cook the steak for 3-4 minutes on each side or until cooked to your liking. Transfer to a plate. Cover steak with foil and set aside for 5 minutes to rest.
  3. Meanwhile, heat rice in microwave following packet instructions. Place lettuce leaves on serving plates. Top lettuce with rice and carrot. Slice steak thinly. Arrange steak on top of carrot. Sprinkle with coriander and drizzle with remaining fish sauce mixture to serve.

Notes

SERVING SUGGESTION: Salad of bean sprouts, cucumber ribbons and coriander leaves or steamed Asian greens such as bok choy or gai lan.TIP: Sprinkle lettuce cups with 2 tablespoons finely chopped roasted unsalted peanuts.

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