Korean Style Beef & Vermicelli Noodle Lettuce Cups

While the beef is marinating, place the vermicelli noodles (use suggested amount) in a large bowl and pour over enough boiling water to cover the noodles. Note: Be sure to use the correct amount of noodles so your meal is perfectly balanced, just the way we planned it! Soak for 5-6 minutes, or until softened. Drain and return to the bowl. TIP: Drizzle the noodles with a little sesame oil (or vegetable oil) to prevent them from sticking

While the noodles are soaking, cut the carrot (unpeeled) into thin matchsticks. TIP: You can grate the carrot if you prefer! Roughly chop the spring onion (keep the white and green parts separate). Slice the lime into wedges. Separate the cos lettuce leaves. Pick the mint leaves and finely slice.

Heat a drizzle of olive oil in a large frying pan over a high heat. Once hot, add 1/3 of the marinated beef strips (allow the excess marinade to drip back into the bowl) and cook for 1-2 minutes, or until browned. TIP: Cooking the beef in batches on a high heat prevents the meat from stewing and ensures a tender result. Set aside on a plate and cover with foil to keep warm. Repeat with the remaining beef strips.

Return the frying pan to a medium-high heat and add another drizzle of olive oil. Add the spring onion (white parts) and stir-fry for 1 minute, or until softened. Reduce the heat to medium and add the remaining ginger-soy marinade from the bowl (as well as any excess resting juices from the cooked meat). Cook the sauce for 2-3 minutes, or until reduced by a third. TIP: The resting juices have amazing flavour so don’t waste them!