Tess Ward's Seared steak lettuce cups

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. 

Serves: 2 - 4


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
0g 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.