Blend some of the steak with some breast or formula milk until smooth
Let your toddler pick out the steak pieces from the lettuce cups
2 tsp light oil, such as groundnut, for frying
100g fillet or rump steak, cut into bite-sized slivers
4 iceberg or little gem lettuce leaves
¼ cucumber, cut into small cubes
small handful of radishes, thinly sliced lengthways
½ red onion, thinly sliced
small handful of coriander, chopped
salt and black pepper
3 tbsp mirin
3 tbsp soy sauce
1 tbsp sugar or sugar alternative
2 tsp rice vinegar
1 tsp cornflour
20g or 4cm fresh root ginger, grated
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
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.
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).
Transfer to a plate and season well with salt and pepper.
Put the lettuce leaves on a serving plate and fill with the cucumber, radishes, onion and coriander. Season with salt and pepper.
Add the steak pieces, pour the sauce over them and serve.
This recipe is taken from Itsu The Cookbook (£15.99, Octopus Books)