Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Teriyaki beef roll-ups

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Teriyaki beef roll-ups

    A delicious Japanese-inspired meal served up on lettuce leaf platters.

    • Preparation time: 5 minutes plus 15 minutes marinating
    • Cooking time: 10 minutes

    Serves: 4


    • 10g mint
    • 1 tbsp soy sauce
    • 1 red pepper, cored,deseeded cut into strips
    • 1 romaine lettuce
    • 4 salad onions, sliced thinly
    • 380g essential Waitrose British beef rump steak, trimmed of fat
    • 100ml Cooks’ Ingredients teriyaki sauce
    • 2 tsp groundnut oil
    • 3 leaves essential Waitrose pointed spring cabbage
    • 2 garlic cloves, halved lengthways and finely sliced
    • 1 tsp frozen Cooks’ Ingredients chopped ginger
    • 1 tsp frozen Cooks’ Ingredients chopped red chillies


    1. Marinate the steak in the teriyaki for 15 minutes. Heat 1 tsp oil in a frying pan over a high heat. Drain the steak; fry for 2–3 minutes per side. Set aside.
    2. Shred the cabbage leaves fi nely, removing any tough stalks. Warm the rest of the oil in the pan. Add the garlic, ginger and chilli, fry for 1 minute,then add the soy and cabbage; stir until just wilted
    3. Slice the steak thinly. Place some cabbage, red pepper and steak in each romaine lettuce leaf. Scatter over the salad onion and mint leaves.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    Try with the deeply fruity yet fresh flavours of the organic Terra Viva Merlot from Veneto in Italy.
    Bin number: 42289


    Average user rating

    5 stars