Korean beef lettuce cups with pickled vegetables

Blend or process chilli, lemon grass, garlic, ginger, the water and half the sauce until smooth. Combine chilli mixture and beef in a small bowl. Cover; refrigerate for 30 minutes.

Cook rice in a medium saucepan of boiling water, stirring occasionally, for 25 minutes or until tender; drain well.

Meanwhile, make pickled vegetables, combine ingredients in a large bowl. Stand for 30 minutes to soften and develop the flavours.

Heat rice bran oil in a wok over high heat; cook beef, in batches, for 30 seconds or until browned all over.

Spoon rice into lettuce leaves, top with some of the pickled vegetables, then some of the beef. Combine remaining sauce and sesame oil; drizzle over beef. Sprinkle with coriander and sprouts.