Teriyaki Scotch Beef Lettuce Cups

How it's done:

• Mix together 2tbsp each of soy sauce and mirin with 1 tsp honey.

  1

• Using a meat tenderiser or the end of a rolling pin, lightly beat the steaks to a thickness of about 1cm. Slice into thin strips and place in a shallow dish. Pour over the soy and mirin mixture, and stir well.

  2

• Meanwhile, arrange the lettuce leaves in a serving dish. Reserving 1/4 spring onions, mix all the vegetables with 1tbsp each of the remaining soy sauce and mirin and 1tsp sesame oil, then cover and chill along with the lettuce until ready to serve. Soak 12 short bamboo skewers in water.

  3

• Mix the remaining soy sauce, mirin, honey, and sesame oil together with the remaining spring onion. Spoon into a bowl, ready to serve as a dipping sauce. Cover and set aside.

  4

• Preheat the grill to a hot setting. Remove the beef from the marinade and thread on to the skewers in ‘S’ shapes. Arrange the skewers on the grill rack and brush lightly with oil. Cook for 2 minutes. Turn over, brush with the remaining oil, and grill for a further 1-2 minutes until the beef is just cooked. Cover lightly, and stand for 5 minutes.

  5

• To serve, mix the chopped vegetables and spoon into the lettuce leaves. Serve with the beef skewers, and sprinkle with toasted sesame seeds. Accompany with dipping sauce and freshly cooked rice or noodles.

  6