• 350g sirloin steak, thinly diced
  • 3 tbsp soy sauce, extra to serve
  • 1 tbsp sunflower oil
  • 2 tbsp brown sugar
  • 1 garlic clove, crushed
  • 1 tablespoon grated fresh ginger
  • 6 baby Cos lettuce leaves
  • 100g bean sprouts
  • Thinly sliced red chilli to garnish

Author of this recipe


Amateur cook

The idea to inspire more people to eat more salads is terrific. I hope you enjoy my favourite which is petty good. Read more

As a self-confessed steak enthusiast, I’m always on the look out for new ways to serve thin and juicy slices of meat straight from the grill. So when I stumbled upon this recipe I knew it would be special. Using super cruchy lettuce leaves as cups is a fresh and imaginative way to serve your steak fillets. Plus there’s enough spices and strong flavours in here to keep things interesting.

I like to serve these little cups as an entree at a dinner party or barbecue. They’re quick and easy to make, fun to eat and fit nicely in the palm of your hand as a bite-sized treat.

The flavour palate in this recipe takes notes from South-East Asia. Key ingredient pairings like fresh chilli, bean sprouts, garlic and ginger combine naturally together - fresh and perfectly balanced.

However, if you want a bit of extra zest, simply serve with some lime wedges on the side. 

It you’re a salad lover that still enjoys the odd steak, this recipe is made for you.

Total votes: 725


  • Place the sliced steak in a bowl. Add the soy sauce, oil, sugar, garlic and ginger and mix to combine. Cover and leave to marinate at room temperature for one hour. 
  • Heat a griddle pan over high heat and add the diced steak pieces. Cook, turning frequently for 6-8 minutes until lightly browned.
  • Place the lettuce leaves on a platter. Divide the bean sprouts between the leaves (reserving a few for garnishing).
  • Divide steak on top of lettuce cups. 
  • Garnish with the rest of the bean sprouts and sliced chilli.
  • Serve immediately with a light drizzle of soy sauce and a squeeze of lime (optional).

Tips from the author

Looking for another recipe that flips conventional cooking on its head, try this:

Avocado bun with cucumber, salmon and spinach. 

This ingenious meal uses an avocado cut in half instead of a bun. You end up with a wholesome, gluten-free meal that will turn heads with envy.  






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