Teriyaki beef & lettuce cups
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Add a taste of Asia to your next party with these irresistible, easy-to-pick-up finger food favourites
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 424 | |
| fat | 33g | |
| saturates | 9g | |
| carbs | 4g | |
| sugars | 4g | |
| fibre | 4g | |
| protein | 27g | |
| low in | salt | 0.19g |
Ingredients
- 350g trimmed sirloin steak
- 2 tbsp teriyaki sauce marinade, (we used Kikkoman teriyaki marinade)
- 1⁄2 cucumber
- 2 tbsp coriander , roughly chopped
- juice 1⁄2 lime
- 6 Little Gem lettuces leaves
- 1 red chilli , deseeded and thinly sliced
- 1⁄2 red onion , thinly sliced
Method
- STEP 1
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.
- STEP 2
Roughly dice the cucumber and mix with the chopped coriander and lime juice. Season with a little salt.
- STEP 3
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.
- STEP 4
Pile the cucumber mixture into the lettuce leaves, then top with the seared teriyaki beef, chilli and red onion.
Recipe from Good Food magazine, August 2007
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