Teriyaki Beef Lettuce Cups
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25Prep Time Minutes
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35Total Time Minutes
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11Number of Ingredients
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5Servings
In medium bowl, combine rib-eye steak, 125 mL teriyaki sauce, soy sauce, salt and pepper. Marinate in refrigerator for 1 to 2 hours.
In medium saucepan set over medium heat, add 1 L water. Add noodles and cook for 2 to 3 minutes or until just tender. Drain and run under cold water. Transfer to medium bowl and toss with 30 mL teriyaki sauce; set aside.
In large skillet set over high heat, add oil. Add ginger and 60 mL green onions; cook for 1 to 2 minutes or until fragrant. In batches to avoid crowding, add beef and marinade and cook, turning once, for 2 to 3 minutes or until browned.
Layer 2 lettuce leaves to form a cup. Repeat with remaining lettuce leaves.
Divide noodles among lettuce cups and drizzle with remaining teriyaki sauce. Divide beef among cups and top with matchstick carrots. Sprinkle with remaining green onions.
Teriyaki Beef Lettuce Cups