July 17, 2026

Teriyaki Beef Lettuce Cups

Name: Teriyaki Beef Lettuce Cups
Prep time: 25 min
Total time: 35 min
Yield: 5
Ingredients: 500 g rib-eye steak, sliced into 0.5-cm strips; 310 mL VH® Teriyaki Stir-Fry Sauce, divided; 15 mL soy sauce; 5 mL salt; 2 tsp black pepper; 90 g glass noodles; 30 mL vegetable oil; 30 mL minced gingerroot; 125 mL green onions, thinly sliced and divided; 20 butter lettuce leaves; 155 mL matchstick carrots

25

Prep Time Minutes
35
Total Time Minutes
11
Number of Ingredients
5
Servings

Tags:

Beef,
Under 30 min,
Main Dish,
VH,
Spring,
Summer,
Fall,
Winter,
Stove Top,
Asian

Ingredients

500 g rib-eye steak, sliced into 0.5-cm strips
310 mL VH® Teriyaki Stir-Fry Sauce, divided
15 mL soy sauce
5 mL salt
2 tsp black pepper
90 g glass noodles
30 mL vegetable oil
30 mL minced gingerroot
125 mL green onions, thinly sliced and divided
20 butter lettuce leaves
155 mL matchstick carrots

Directions

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Step one

In medium bowl, combine rib-eye steak, 125 mL teriyaki sauce, soy sauce, salt and pepper. Marinate in refrigerator for 1 to 2 hours.
Step two

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.
Step three

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.
Step four

Layer 2 lettuce leaves to form a cup. Repeat with remaining lettuce leaves.
Step five

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.