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Teriyaki beef and pickled vegie lettuce cups
Teriyaki beef and pickled vegie lettuce cups
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Low calorie Japanese-inspired dish bursting with flavor.
Ingredients:
  • 2 (about 400g) Scotch fillet steaks, trimmed
  • 60ml (1/4 cup) teriyaki marinade
  • 180g pkt Soba Noodles
  • 60ml (1/4 cup) rice wine vinegar
  • 20.00 gm caster sugar
  • 1.20 gm sea salt
  • 3 large radishes, cut into matchsticks
  • 1 large Lebanese cucumber, seeded, cut into matchbox
  • 1 large carrot, peeled, cut into matchsticks
  • 8 large butter lettuce leaves
  • Toasted sesame seeds, to serve
  • Pickled ginger, to serve
  • Soy sauce, to serve
Instructions:
  • Mix the steak with the marinade in a bowl and let it marinate for 10 minutes.
  • Cook the noodles in a large saucepan of boiling water for 2 minutes until tender. Drain the noodles and rinse them under cold running water.
  • In a saucepan over low heat, combine vinegar, sugar, and salt. Stir constantly for 1 minute until the sugar dissolves. Increase heat and bring to a boil. Reduce heat and simmer for 2-3 minutes until slightly thickened. Allow to cool for 5 minutes before using.
  • In a heatproof bowl, mix together radish, cucumber, and carrot. Pour the vinegar mixture over the vegetables and let it sit for 10 minutes to enhance the flavors.
  • Preheat a chargrill on medium-high while draining the steak. Give the steak a light spray of oil, then grill, turning occasionally, for 4-5 minutes for medium doneness or to your preference. Let it rest for 3 minutes before thinly slicing.
  • Combine the noodles and steak with the vegetable mixture, tossing well to mix. Divide the lettuce leaves onto serving plates and top with the seasoned steak mixture. Sprinkle sesame seeds on top and serve with pickled ginger and soy sauce.

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