Teriyaki Beef & Lettuce Cups
Recipe GLPR5b116e5ebe6df8
Crispy pan-seared sirloin steak sliced thin and nestled in fresh lettuce leaves, topped with a vibrant teriyaki glaze, cucumber, cilantro, lime, red chilli, and red onion. A light, refreshing Japanese-inspired dish that's naturally low-carb and quick to prepare.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
350g trimmed sirloin steak
2 tbsp teriyaki sauce
6 Little Gem lettuce leaves
1/2 cucumber, diced
2 tbsp fresh cilantro, roughly chopped
½ juice of 1/2 lime
1 red chilli, deseeded and thinly sliced
1/2 red onion, thinly sliced
Directions
Remove the sirloin steak from the refrigerator 30 minutes before cooking to bring it to room temperature. Carefully separate the Little Gem lettuce leaves and set them aside on a clean plate.
In a small bowl, combine the diced cucumber, chopped cilantro, red chilli slices, and red onion slices. Drizzle with the lime juice and gently toss to combine. Set aside.
Heat a non-stick frying pan over medium-high heat until hot. Lightly coat the steak with oil on both sides and season generously with salt and pepper.
Sear the steak for 2–3 minutes on the first side without moving it, then flip and cook for another 2–3 minutes until the internal temperature reaches 145°F for a medium-rare doneness. Remove from heat and let rest for 10 minutes.
Slice the rested steak thinly against the grain into 6 pieces, one for each lettuce leaf.
Place a steak slice on each lettuce leaf. Brush or drizzle the teriyaki sauce evenly over the steak. Top each cup with a spoonful of the cucumber-cilantro mixture.
Serve immediately while the steak is warm and the lettuce leaves are crisp.
