RECIPE

Teriyaki Beef Lettuce Cups

Serves: 6-8 as a canapé

Prep: 15 minutes

Cooks In: 5 minutes

Dairy
Free Diabetes
Friendly Kid
Friendly

These Teriyaki beef lettuce cups make a light, fresh and tasty appetiser. And they’re fun to eat! Place a pile of lettuce cups with a bowl of filling on a platter for everyone to help themselves.

RECIPE

Teriyaki Beef Lettuce Cups

Serves: 6-8 as a canapé

Prep: 15 minutes

Cooks In: 5 minutes

Dairy
Free Diabetes
Friendly Kid
Friendly

Print This Recipe

Ingredients

Print Recipe

beef steak 500g (e.g. sirloin, scotch fillet or rump)
garlic 3 cloves, minced
fresh ginger 5cm piece, finely grated
oil 1-2 tablespoons (e.g. peanut, canola, soy)
soy sauce 3-4 tablespoons
sesame oil 1 tablespoon
sweet chilli sauce 2 tablespoons

To serve

baby cos lettuce 3 whole
spring onions 3-4
coriander leaves handful
red chillies 2, large

Method

Trim beef steaks of excess fat, then finely dice the meat. Combine with garlic, ginger and 2 tablespoons of the soy sauce in a bowl and leave to marinate at room temperature while you prepare the rest of the ingredients.

Mix remaining soy sauce, sesame oil and sweet chilli sauce together and set aside.

Wash the baby Cos well, then discard the outer leaves and cut 3cm off the bottom stem. Tease the leaves apart to separate them and set aside on a platter.

Thinly slice spring onions, chop coriander and finely chop chilli.

Heat oil in a wok or large fry pan on high heat. Stir-fry beef quickly until browned (1-2 minutes), then add soy sauce mixture and allow it to bubble away for 1-2 minutes while you toss the beef to coat in the sticky sauce.

To assemble, place a spoonful of teriyaki beef in each lettuce leaf and arrange on a platter. Garnish with spring onion, coriander and chilli. Serve immediately and use your hands to eat.