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Mother and Baby

Steak Teriyaki Salad In Lettuce Cups From Itsu

  • Serves: 2
  • Preparation time: 25 minutes

Method

There’s no need for knives and forks when eating these – you can roll the filled lettuce leaves into mini bundles and eat using your fingers so they're perfect for kids. Serve them as a starter, a filling snack or as canapés

  1. First make the sauce. Put all the ingredients into a small saucepan and stir well. Bring to the boil and bubble for a couple of minutes, stirring constantly, to reduce and form a thick syrup.
  2. Heat a frying pan until really hot. Add the oil, then stir-fry the steak pieces for just a few minutes so that they are still pink inside (cook through completely if serving to children or pregnant women).
  3. Transfer to a plate and season well with salt and pepper.
  4. Put the lettuce leaves on a serving plate and fill with the cucumber, radishes, onion and coriander. Season with salt and pepper.
  5. Add the steak pieces, pour the sauce over them and serve.
Itsu Cookbook

This recipe is taken from Itsu The Cookbook (£15.99, Octopus Books)

Nutrition

N/A

Puree

Blend some of the steak with some breast or formula milk until smooth

Finger Food

Let your toddler pick out the steak pieces from the lettuce cups
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