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5 min
for
6
people
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 |
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Directions
- Trim beef steaks of excess fat, then finely dice the meat.
- 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.
- Mix remaining soy sauce, sesame oil and sweet chilli sauce together and set aside.
- 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.
- Thinly slice spring onions, chop coriander and finely chop chilli.
- Heat oil in a wok or large frying pan on high heat. Stir-fry beef quickly until browned (1-2 minutes),
- 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.
- To assemble, place a spoonful of teriyaki beef in each lettuce leaf and arrange on a platter.
- Garnish with spring onion, coriander and chilli. Serve immediately and use your hands to eat.
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