Teriyaki beef and lettuce cups is an ideal finger food that can be served as appetizers as well as main course. This Asian (and particularly Korean) dish looks appealing to the eye as it is presented in small lettuce cups. The teriyaki sauce lends the dish a unique and tantalizing flavor. The popular teriyaki marinade is a simple yet delectable mixture of soya sauces and spices and can be used in chicken and meat dishes. You can make these teriyaki beef and lettuce cups your own by adding any veggies or spices that you like. You could also trade the meat for firm tofu, pork, or even seafood! It’s really up to you and your personal taste! I like to use fresh veggies because they taste so much better and they are healthier, but I encourage you to put your own spin on the dish. Teriyaki beef and lettuce cups are the perfect recipe for a spring/summer sunny day.
INGREDIENTS
350g trimmed sirloin steaks 2 tablespoons teriyaki sauce marinade 1⁄2 cucumber 2 tablespoons coriander, roughly chopped Juice 1⁄2 lime 6 lettuces leaves 1 red chilli, deseeded and thinly sliced
1⁄2 red onion, thinly sliced
DIRECTIONS
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. Pile the cucumber mixture into the lettuce leaves, then top with the seared teriyaki beef, chilli and red onion. Serve teriyaki beef and lettuce cups immediately.