TERIYAKI BEEF & LETTUCE CUPS
Add a taste of Asia to your next party with these irresistible, easy-to-pick-up finger food favourites
Provided by Good Food team
Categories Buffet, Canapes, Dinner, Lunch, Snack, Starter
Time 15m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 424 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 0.19 milligram of sodium
TERIYAKI CHICKEN LETTUCE CUPS
The humble lettuce cup straddles the line between perfect hand-held party food and exciting weeknight dinner. These cups hold a warm Asian-inspired chicken salad packed with salty, sweet and spicy flavors--just right for a summer meal.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 12 lettuce cups
Number Of Ingredients 16
Steps:
- Heat the chicken according to the package instructions. Let cool slightly, then cut into medium dice.
- Whisk together the lime juice, vegetable oil, sesame oil, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Add the chicken, rice cakes, cilantro, mint, peanuts, scallions, carrot, cucumber and bell pepper and toss well to coat.
- Lay 12 of the lettuce leaves on a serving platter and double up each with one of the remaining leaves. Divide the chicken salad among the lettuce cups and top with some chili-garlic sauce, the sesame seeds and a squeeze of lime.
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