recipe of ultimate Teriyaki beef and pickled vegie lettuce cups

How are you? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Teriyaki beef and pickled vegie lettuce cups. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Teriyaki beef and pickled vegie lettuce cups is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Teriyaki beef and pickled vegie lettuce cups is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 2 (about 400g) Scotch fillet steaks, trimmed
  • 60ml (1/4 cup) teriyaki marinade
  • 180g pkt Obento Soba Noodles
  • 60ml (1/4 cup) rice wine vinegar
  • 1 tbs caster sugar
  • 1/2 tsp 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

Method

  • Step 1
    Combine steak and marinade in a bowl. Set aside to marinate for 10 minutes.
  • Step 2
    Meanwhile, cook noodles in a large saucepan of boiling water for 2 minutes or until just tender. Drain. Refresh under cold running water.
  • Step 3
    Place vinegar, sugar and salt in a saucepan over low heat. Cook, stirring, for 1 minute until sugar dissolves. Bring to boil. Simmer for 2-3 minutes or until slightly thickened. Cool for 5 minutes.
  • Step 4
    Combine radish, cucumber and carrot in a heatproof bowl. Pour over vinegar mixture. Stand for 10 minutes to allow flavours to develop.
  • Step 5
    Meanwhile, heat a chargrill on medium-high. Drain steak. Spray with oil. Cook, turning, for 4-5 minutes for medium or until cooked to your liking. Rest for 3 minutes. Thinly slice.
  • Step 6
    Add the noodles and steak to vegetable mixture. Toss to combine. Divide lettuce leaves among serving plates. Top with steak mixture. Sprinkle with sesame seeds. Serve with pickled ginger and soy sauce.

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