1. In a medium bowl, mix sirloin steak strips, 125 mL (½ cup) teriyaki sauce, soy sauce, salt and pepper. Marinate in the fridge for 1 to 2 hours.
2. Bring 1 litre (4 cups) of water to a boil in a medium saucepan over medium heat. Add noodles and cook for 2 to 3 minutes or until soft. Drain and run under cold water. Transfer noodles to a medium bowl and stir in 2 tbsp. (30 mL) teriyaki sauce, then set aside.
3. Heat oil in a large skillet over high heat. Add ginger and 60 mL (¼ cup) green onions. Cook for 1–2 minutes or until they are giving off an appetizing aroma. Add sliced beef and marinade little by little and cook, turning once, for 2 to 3 minutes or until golden brown.
4. Layer two lettuce leaves so they form a cup. Repeat with remaining lettuce leaves.
5. Portion noodles into the lettuce cups and pour in remaining teriyaki sauce. Portion beef into lettuce cups and garnish with julienned carrots. Garnish with remaining green onions.

Teriyaki beef lettuce cups offer a sophisticated blend of textures and flavours in this stunning dish. The thinly sliced sirloin steak is marinated in rich and flavourful teriyaki sauce and is tender and juicy. Light, slippery glass noodles absorb the teriyaki sauce, resulting in an explosion of flavour in every bite. Served in crisp, fresh lettuce leaves, each cup is a treasure trove of delights, with minced ginger and green onions adding a burst of flavour and a hint of spice. Julienned carrots add vibrant colour and natural sweetness, creating an ideal balance with the succulent beef. This fun dish is a creative and elegant twist on a classic that will delight your tastebuds.