Teriyaki beef & lettuce cups
Add a taste of Asia to your next party with these irresistible, easy-to-pick-up finger food favourites
Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Prep 10 mins
Cook 5 mins
- Put the steak between two sheets of cling film and beat with a rolling pin until half its original thickness. Thinly slice the steak, then mix with the teriyaki marinade in a bowl. Leave to marinate for 5-10 mins.
- Roughly dice the cucumber and mix with the chopped coriander and lime juice. Season with a little salt.
- Heat a frying pan until very hot, then fry the steak slices for 1½-2½ mins for rare to medium, turning the slices halfway through. 4 Pile the cucumber mixture into the lettuce leaves, then top with the seared teriyaki beef, chilli and red onion.
Per serving
424 kcalories, protein 27g, carbohydrate 4g, fat 33 g, saturated fat 9g, fibre 4g, salt 0.19 g
Recipe from Good Food magazine, August 2007.
'I liked the combination of lime, lettuce and beef in the Teriyaki beef & lettuce cups, and preparing the rest of the recipe while the steak marinated was a real time saver.'
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http://www.bbcgoodfood.com/recipes/4662/
Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Prep 10 mins
Cook 5 mins
Tempting finger food
Ingredients
Per serving
424 kcalories, protein 27g, carbohydrate 4g, fat 33 g, saturated fat 9g, fibre 4g, salt 0.19 g






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13 December 2007
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31 December 2007
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17 February 2008
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06 November 2008
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14 February 2009
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