Teriyaki beef lettuce cups

Tamara West

Ingredients

500 g	Beef steaks, use sirloin, scotch fillet or rump (Main)
3 cloves	Garlic, minced
5 cm	Fresh ginger, finely grated
2 Tbsp	Oil, use peanut, canola, soy
4 Tbsp	Soy sauce
1 Tbsp	Sesame oil
2 Tbsp	Sweet chilli sauce

To serve

3	Baby cos lettuce
1 handful	Fresh coriander
3	Spring onions
2 large	Red chillies

Directions

1. Trim beef steaks of excess fat, then finely dice the meat.
2. Combine with garlic, ginger and 2 Tbsp of the soy sauce in a bowl and leave to marinate at room temperature while you prepare the rest of the ingredients.
3. Mix remaining soy sauce, sesame oil and sweet chilli sauce together and set aside.
4. 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.
5. Thinly slice spring onions, chop coriander and finely chop chilli.
6. Heat oil in a wok or large frying pan on high heat. Stir-fry beef quickly until browned (1-2 minutes),
7. 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.
8. To assemble, place a spoonful of teriyaki beef in each lettuce leaf and arrange on a platter.
9. Garnish with spring onion, coriander and chilli. Serve immediately and use your hands to eat.