Teriyaki Beef and Lettuce Cups
Makes 10 lettuce cups
5½ syns for all of them or ½ syn each
350g trimmed sirloin steaks
2 tbsp teriyaki sauce
75g basmati rice
stock cube or bouillon powder
4 spring onions, chopped
2 tbsp coriander, chopped
1 tub Muller Light coconut and vanilla yogurt
1 tsp Thai red curry paste
10 little Gem lettuce leaves
1 red chilli, deseeded and thinly sliced
½ red onion, thinly sliced
a few coriander leaves to decorate
Slice the steak into thin slivers and marinade with the teriyaki sauce for at least 30 minutes. Heat a frying pan until very hot, spray with a little Fry Light and cook the steak slivers for a couple of minutes until done to your liking.
Boil the rice in stock for ten minutes. Drain and allow to cool. Mix the yogurt with the Thai curry paste and stir in the rice, chopped coriander and spring onions.
Break off the lettuce leaves and place them on a serving plate. Top with the rice mixture, then arrange the steak strips, red onion, chilli and coriander on top. Serve as part of a finger buffet, or they would make a nice starter for a dinner party.