Teriyaki beef and pickled vegie lettuce cups

This low kilojoule meal is a flavoursome mix of traditional Japanese ingredients.

• 2 (about 400g) Scotch fillet steaks, trimmed
• 60ml (1/4 cup) teriyaki marinade
• 180g pkt Obento Soba Noodles
• 60ml (1/4 cup) rice wine vinegar
• 1 tbs caster sugar
• 1/2 tsp sea salt
• 3 large radishes, cut into matchsticks
• 1 large Lebanese cucumber, seeded, cut into matchbox
• 1 large carrot, peeled, cut into matchsticks
• 8 large butter lettuce leaves
• Toasted sesame seeds, to serve
• Pickled ginger, to serve
• Soy sauce, to serve

Energy 297kJ	Fat saturated 4.00g
Fat Total 10.00g	Carbohydrate sugars g
Carbohydrate Total 21.00g	Dietary Fibre 2.00g
Protein 29.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Combine steak and marinade in a bowl. Set aside to marinate for 10 minutes.

2. Step 2

   Meanwhile, cook noodles in a large saucepan of boiling water for 2 minutes or until just tender. Drain. Refresh under cold running water.

3. Step 3

   Place vinegar, sugar and salt in a saucepan over low heat. Cook, stirring, for 1 minute until sugar dissolves. Bring to boil. Simmer for 2-3 minutes or until slightly thickened. Cool for 5 minutes.

4. Step 4

   Combine radish, cucumber and carrot in a heatproof bowl. Pour over vinegar mixture. Stand for 10 minutes to allow flavours to develop.

5. Step 5

   Meanwhile, heat a chargrill on medium-high. Drain steak. Spray with oil. Cook, turning, for 4-5 minutes for medium or until cooked to your liking. Rest for 3 minutes. Thinly slice.

6. Step 6

   Add the noodles and steak to vegetable mixture. Toss to combine. Divide lettuce leaves among serving plates. Top with steak mixture. Sprinkle with sesame seeds. Serve with pickled ginger and soy sauce.

Use it up: Keep your leftover pickled ginger in the fridge for lunches. Spread some bread with cream cheese and sprinkle with chives, then top with sliced smoked salmon and pickled ginger. It will last in the fridge for up to a month.