Preparation Time
25 minutes
Serves
2
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
Ingredients
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2 tsp light oil, such as groundnut, for frying
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100g fillet or rump steak, cut into bite-sized slivers
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4 iceberg or little gem lettuce leaves
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¼ cucumber, cut into small cubes
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small handful of radishes, thinly sliced lengthways
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½ red onion, thinly sliced
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small handful of coriander, chopped
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salt and black pepper
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TERIYAKI SAUCE
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3 tbsp mirin
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3 tbsp soy sauce
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1 tbsp sugar or sugar alternative
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2 tsp rice vinegar
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1 tsp cornflour
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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
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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.
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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).
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Transfer to a plate and season well with salt and pepper.
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Put the lettuce leaves on a serving plate and fill with the cucumber, radishes, onion and coriander. Season with salt and pepper.
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Add the steak pieces, pour the sauce over them and serve.
This recipe is taken from Itsu The Cookbook (£15.99, Octopus Books)