Plant-based Lentil Jamaican Patties
A little lighter than the traditional Korean bulgogi-centred meal, these lettuce cups are the perfect vehicle for a tasty beef and rice filling.
1. Whisk soy sauce with garlic, 1 tbsp sesame oil, sugar and pepper flakes in a medium bowl. Add beef and stir until well coated. Let stand for 25 min. Meanwhile, cook rice in a small saucepan following package directions. Let stand for 10 min, then fluff with a fork.
2. Heat a large frying pan, preferably non-stick, over medium-high. Add remaining sesame oil, then onion. Cook until almost softened, 2 to 3 min. Add beef mixture and cook until no pink remains, about 5 min. Stir in green onions and sesame seeds. Transfer beef bulgogi to a platter.
3. To assemble, scoop some rice and bulgogi onto each lettuce leaf. Wrap and eat like a taco.
You can use any kind of lettuce with cup-shaped leaves, such as iceberg or Boston.