Teriyaki Beef Lettuce Cups

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.
Prep Time 15 minutes
Cook Time 5 minutes
Course Appetizer and Starters, Snacks and Sides
Servings 6
Calories 175 kcal
Dairy Free, Diabetic, Kid Friendly


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

To serve

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