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Uncle Ben's Lettuce Cups 4 Ways

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recipes:
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  • Servings
    4
  • Prep
    5m-20m
  • Cook
    15m-2hrs 20m
  • Total
    15m-2hrs 20m

About This Dish

Celebrate Chinese New Year with this simple yet adventurous recipe. We’ve created four simple recipes to help you create tasty lettuce cups, four different ways. Begin with Ben.

Ingredients

Teriyaki Beef

  1. 1 beef fillet steak, or any other beef steak, approx. 170 grams
  2. 1 tablespoon + 1 teaspoon cornflour
  3. 2 tablespoon rapeseed oil
  4. 1 clove garlic
  5. 1 teaspoon ginger, finely chopped
  6. 1 tablespoon soy sauce
  7. 1 tablespoon sesame oil
  8. 1 tablespoon mirin
  9. 1 tablespoon soft brown sugar
  10. 1 tablespoon water
  11. 1 teaspoon sesame seeds
  12. 2 spring onion, finely sliced
  13. Lettuce cups (leaves)
  14. Rice, cooked

Coconut Chicken

  1. 2 chicken breasts
  2. 400 milliliter can coconut milk
  3. 1 lemongrass stalk, sliced in half lengthways
  4. 2 spring onions, finely sliced
  5. handful of coriander
  6. Lettuce cups (leaves)
  7. Rice, cooked

Spicy Ginger Pork

  1. 300 grams pork shoulder
  2. 1 teaspoon smoked paprika
  3. 1 teaspoon cumin
  4. 1 tablespoon olive oil
  5. 1.5 teaspoon finely chopped fresh ginger
  6. 1 teaspoon salt
  7. 100 milliliters pork stock
  8. 1 red chilli, finely sliced
  9. 2 spring onions, finely chopped
  10. Hot sauce, for serving
  11. Lettuce cups (leaves)
  12. Rice, cooked

Soy Glazed Tofu

  1. 140 grams firm tofu
  2. 1 tablespoon rapeseed oil
  3. 2 tablespoon soy sauce
  4. 1 tablespoon honey
  5. 1 tablespoon toasted sesame seeds
  6. 1 red chilli, finely sliced
  7. Handful of coriander
  8. Lettuce cups (leaves)
  9. Rice, cooked

Instructions

Teriyaki Beef

  1. Cut the steak into small bite size pieces, and then toss in a bowl with 1 tablespoon cornflour.
  2. Put 1 tablespoon of rapeseed oil into a frying pan, heat over a medium heat and then fry the steak pieces, about 4–5 minutes, keeping them a little pink in the middle.
  3. Remove the steak from the pan and set aside. Add another tablespoon of rapeseed oil and fry the ginger and garlic for 2 minutes.
  4. Mix the soy sauce, mirin, brown sugar, and sesame oil in a bowl, and then pour into the pan with the garlic and ginger.
  5. Keep on a medium heat for around 2–3 minutes as the sauce starts to cook and thicken.
  6. Mix 1 teaspoon cornflour with 1 tablespoon water in a cup, slowly add this to the teriyaki sauce, stirring continuously. This will thicken the sauce.
  7. Remove from the heat and return the steak pieces to the pan with the sauce. Stir until all the steak pieces are well coated.
  8. Put a couple of pieces of teriyaki beef onto the rice in the lettuce cups, and garnish with sliced spring onion and sesame seeds. Enjoy!

Coconut Chicken

  1. Put the chicken breasts, coconut milk, and lemongrass into a pan. Place onto a medium heat and bring to a simmer, and then cook gently for 10 minutes, checking that the chicken is cooked through.
  2. Leave it to rest in the coconut milk for another 10 minutes and then remove and pull apart into thin shreds.
  3. Put the shredded chicken on top of the rice in the lettuce cups and garnish with sliced spring onions and coriander, enjoy!



Spicy Ginger Pork

  1. Preheat the oven to 150˚C.
  2. Start by making the rub for the pork. Simply mix the paprika, cumin, salt, ginger, and olive oil together and evenly rub it all over the meat.
  3. Put the pork shoulder into a casserole dish with a lid and fill with the pork stock.
  4. Place the lid on your dish and then cook the meat for 2 hours, turning halfway through.
  5. Check the pork is cooked and that the juices run clear, then leave to rest for 15 minutes.
  6. Pull the pork apart into fine shreds using a fork, it should fall apart easily.
  7. Place a little pile of shredded pork onto the rice lettuce cups, garnish with red chilli and spring onion, and a splash of your favourite hot sauce. Enjoy!



Soy Glazed Tofu

  1. Cut the tofu into bite size chunks.
  2. Put the rapeseed oil into a frying pan on a medium heat. Once hot fry the tofu until it is crispy, turning it carefully every 4 minutes or so until it is nice and crispy on each side.
  3. While the tofu is frying you can make the soy glaze – simply mix together the soy sauce and honey in a bowl, and then set aside.
  4. Once all sides of the tofu are golden brown and crispy, carefully pour the oil out of the frying pan. Keep the tofu cubes in the pan, and then pour the soy glaze in (keep off the heat). The residual heat from the pan will make the soy glaze bubble and then reduce to a nice syrupy glaze. Carefully move the tofu cubes around so they are evenly coated.
  5. Place the tofu cubes into the rice in the lettuce cubes, and then garnish with sliced red chilli, toasted sesame seeds and coriander. Enjoy!

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