These Asian steak cups can be served two ways, either as they are here, for starters or healthy picky finger food, or mixed together in a big salad bowl for a main course. Serve with my tamari dressing.
Tess Ward's Seared steak lettuce cups
400g sirloin steaks
10-12 large baby gem lettuce leaves
8 radishes, finely sliced
2 salad onions, sliced
1 green chilli, finely sliced
Small handful of mint and coriander leaves
50g roasted cashew nuts, roughly chopped
50g goji berries
For the tamari dressing:
3 tbsp tamari
2 tbsp apple cider vinegar
Finely grated zest and juice of 1 lime
1 tbsp honey
½ garlic clove, finely chopped
Pinch of finely grated fresh ginger
1 tbsp toasted sesame oil
1 Heat a non-stick frying pan over a high heat, then sear the steaks on each side until browned. Set aside to rest for 2 minutes, then cut into thin slices.
2 Meanwhile, arrange the lettuce leaves on a serving plate. Put the radishes, salad onions, chilli, herbs, cashew nuts, goji berries and the beef into the lettuce cups.
3 Put all the ingredients for the tamari dressing into a small jar, put the lid on and shake well to mix. Spoon into a bowl before serving with the lettuce cups.
Recipe taken from The Naked Diet by Tess Ward, Quadrille Publishing, June 2015
Serves: 2 - 4
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This recipe was first published in Wed May 27 12:58:00 BST 2015.