Home   News   Article

Recipe of the week: Teriyaki Scotch Beef lettuce cups

By Features Reporter

Easier access to your trusted, local news. Subscribe to a digital package and support local news publishing.

Easy finger-food that tastes every bit as good as it looks.

Teriyaki Scotch Beef lettuce cups.
Teriyaki Scotch Beef lettuce cups.


2 x 227g lean Scotch Beef sirloin steak, trimmed

6 tbsp mirin

6 tbsp soy sauce

2 tsp clear honey

12 Little Gem lettuce leaves, trimmed

4 spring onions, trimmed and chopped

75g radish, trimmed and chopped

115g carrot, peeled and coarsely grated

125g white cabbage, trimmed and shredded

2 tsp sesame oil

2 tsp Scottish rapeseed oil

(Mirin is a traditional Japanese sweet rice seasoning which gives the dish its distinctive flavour. If you prefer, you can use a ready-made teriyaki marinade mixture and leave out the soy sauce. Or, mix two teaspoons honey with two tablespoons soy sauce and one tablespoon white rice or wine vinegar and use to marinate the meat. Try the teriyaki flavours with lamb or pork strips.)


Mix together two tablespoons each of soy sauce and mirin with one teaspoon honey.

Using a meat tenderiser or the end of a rolling pin, lightly beat the steaks to a thickness of about one centimetre. Slice into thin strips and place in a shallow dish. Pour over the soy and mirin mixture, and stir well.

Meanwhile, arrange the lettuce leaves in a serving dish. Reserving one quarter of the spring onions, mix all the vegetables with one tablespoon each of the remaining soy sauce and mirin and one teaspoon sesame oil, then cover and chill along with the lettuce until ready to serve. Soak 12 short bamboo skewers in water.

Mix the remaining soy sauce, mirin, honey and sesame oil together with the remaining spring onion. Spoon into a bowl, ready to serve as a dipping sauce. Cover and set aside.

Preheat the grill to a hot setting. Remove the beef from the marinade and thread on to the skewers. Arrange the skewers on the grill rack and brush lightly with oil. Cook for two minutes. Turn over, brush with the remaining oil, and grill for a further one to two minutes until the beef is just cooked. Cover lightly and stand for five minutes.

To serve, mix the chopped vegetables and spoon into the lettuce leaves. Serve with the beef skewers, and sprinkle with toasted sesame seeds. Accompany with dipping sauce and freshly cooked rice or noodles.

Do you want to respond to this article? If so, click here to submit your thoughts and they may be published in print.

This site uses cookies. By continuing to browse the site you are agreeing to our use of cookies - Learn More