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