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    Tess Ward's Seared steak lettuce cups

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    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. 

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    Recipe taken from The Naked Diet by Tess Ward, Quadrille Publishing, June 2015


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