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Teriyaki Beef Lettuce Cups

  • Yield: 2 servings 1x


You can also substitute chicken for the beef.


  • 1/2 head butter lettuce leaves (washed, dried)
  • 1/2 pound stew beef or flank steak (or chicken)
  • 1/4 cup teriyaki sauce marinade (See link below for recipe or purchase pre-made at store)
  • 1/2 can waterchestnuts (drained)
  • 1/3 cup shredded carrots
  • 1 stalk celery (chopped)
  • 2 tbs cilantro (chopped)
  • 1 tbs Chow Mein Noodles (Fried) (GARNISH OPTIONAL)
  • 1/4 medium onion (sliced)
  • 1/4 medium red bell pepper (large dice)
  • 1 tbs coconut, avocado, or peanut oil


  1. Cut meat into bite-size pieces (it is easier to cut if it is slightly frozen)
  2. Place in bag or covered bowl and add the teriyaki sauce.
  3. Stir to coat the meat and put in the refrigerator for at least 1 hour or up to 8 hours.
  4. Heat oil in medium skillet or wok over high heat.
  5. Add the meat and sear on all sides.
  6. Turn heat to medium and add the onion and carrot to the pan.
  7. Cook, stirring occasionally until onion begins to soften.
  8. Add the water chestnuts and stir.
  9. Add additional teriyaki sauce if more liquid is needed.
  10. IF needed, mix a small amount of cornstarch and water and add to pan to thicken the sauce to desired consistency.
  11. Place lettuce leaves on a plate.
  12. Serve the meat mixture into the lettuce leaves.
  13. Top with chopped cilantro and chow mein noodles.


Source: Sherry Scott

Link to:  Teriyaki Sauce

  • Category: Main Dish


  • Serving Size: 4 leaves
  • Calories: 286
  • Fat: 8.16 g
  • Carbohydrates: 22.42 g
  • Protein: 29.04 g
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