Korean beef lettuce cups with pickles (Diabetes, TM6)

Pickles

• 240 g green cabbage thinly sliced
• 140 g carrot (approx. 1), peeled and thinly grated
• 1 fresh long red chilli cut into thin slices and deseeded, if preferred
• 2 tbsp rice wine vinegar
• 1 tbsp caster sugar

Rice

• 200 g doongara rice brown (see Tips)
• 1000 g water

Korean beef

• 300 grams sirloin steak beef, trimmed and thinly sliced
• 2 fresh red chillies cut into halves and deseeded if preferred
• 1 piece fresh lemongrass (approx. 4 cm)
• 6 garlic cloves
• 4 cm piece fresh ginger peeled
• 40 g water
• 6 tsp salt-reduced soy sauce
• 2 tsp sesame oil
• 20 g rice bran oil
• 12 baby cos lettuce leaves
• 12 sprigs fresh coriander leaves only
• 2 fresh long red chillies cut into thin slices and deseeded, if preferred
• 80 g fresh bean sprouts
• 1 lime cut into wedges, to serve